Serves 4
Ingredients
Cucumber consume
½ whole cucumber
½ lime, juiced
Salt and pepper, to taste
Compressed cucumber
¼ cucumber, peeledinto ribbons
2tbsp cucumber juice
Pickled cucumber
¼ cucumber, peeledinto ribbons
2tbsp caster sugar
2tbsp rice vinegar
4tbsp water
1tsp sea salt
Bournoisete capers
100g capers, drained
50g butter, salted
1tbsp lemon juiced
To serve
200g salmonfillet
5g caviar
1tsp lemon creme fraiche
Cucumber flowers, to garnish
Viola flowers, to garnish
Method
Cucumber consume
Juice the cucumber in your juicer, whole with skin on.Add your half a juiced lime to the liquor and store in the fridge until needed. Use on the day of making for it to taste at its best.
Compressed cucumber
Mix ingredients together in a sous vide bag and seal then leave to infuse.
Pickled cucumber
Bring your water, vinegar and sugar to the boil and remove from the stove.Add your prepped cucumber to the vac bags and add your liquor over the top and seal.Leave to pickle for at least 4 days and use within 1 month.
Bournoisete capers
Heat your pan over a medium heat, add your butter and then add your capers. Sautee them for about 3 minutes making sure you keep the capers moving every half a minute. Just before you take them off add a squeeze of lemon to the butter and cook out for about 30 seconds.Once done take them off the stove and drain on a cloth.Place in your dehydrator for 6 hours or until crispy. Then store in a cool dry place until needed.
To serve
Add your Salmon to the bowl, then dot your lemon cream fraiche around it.Add your two different types of cucumber ribbons to the plate next followed by capers, caviar and flowers.Serve with the cucumber consommé on the side.
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