Salmon & cucumber appetizers

Name: Salmon & cucumber appetizers
Ingredients: 6 Cucumbers; 1 g Agar; brioche bread; 4.5 g Iota vegetable gel; 400 ml Cream 35%; Smoked salmon; Sausage bag; Sugar and salt; Herb cream cheese; 1 units.theelepel Algae powder; Olive oil

Stylish appetizer with brioche, herb cream cheese, cucumber gel, and salmon. Elegant and fresh starter for festive dinners.

Ingredients

6Cucumbers

1gAgar

brioche bread

4.5gIota vegetable gel

400mlCream 35%

Smoked salmon

Sausage bag

Sugar and salt

Herb cream cheese

1units.theelepelAlgae powder

Olive oil

Preparation

Juice the cucumbers in a juicer and measure out 600 ml.
Add the cream, iota, and agar and mix well.
Add algae powder and mix well into the mixture.
Add sugar and salt to taste.
Gently heat the mixture to at least 85°C.
Let cool, but keep it liquid.
Tie a knot in a piece of sausage casing.
Pour the mixture in and squeeze out the air.
Tie another knot.
Let cool and freeze.
Cut the brioche bread to the desired size.
Drizzle with olive oil and toast in the oven at 180°C.
Remove the sausage casing from the freezer, cut to size, and let the cucumber roll thaw.
Spread the brioche bread with a little herb cream cheese.
Place the cucumber roll on top.
Place a slice of smoked salmon on top.
Garnish with a jasmine flower.