Recipes
Cannelon of Cucumber with Salmon Tartare
| Serves |
|---|
| 20 |
Ingredients
- 3 medium telegraph cucumbers (a little bigger then a 50 cent coin and straight is best)
- ½ side of salmon
- 1 bunch fresh dill
- Table salt pepper
- Pepper
- Extra virgin olive oil
- Lemons + zests
- 1 cutter (3cm diameter)
Method
- Cut the cucumber into cylinders by 2.5 cm high
- With the help of a melon baller scoop out each cylinders
- Then blanch the cucumber cylinders into salted boiling water for 30 seconds and refresh in iced water, drain the cucumbers upside down on a cloth reserve in the fridge
- In the mean time dice the salmon to a tartare, season to taste, add olive oil to taste, lemon zests to taste and at the last minute lemon juice also to taste.
- Chop the dill with a sharp knife so you don’t bruise it and on a chopping board spread the dill across and sprinkle with table salt
- You can now roll the sides of each of the cucumber so that you get spackles of dill and salt.
- Feel the cannelon of cucumber with the tartare and a sprig of chervil over the top.
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