I am not so much in my kitchen lately…that is probably because I am stuck in a hotel room where the closest access to cooking is a microwave in the breakfast lounge and a boiling machine if I dare asking the reception. I am right now exploring the world of New York or New York’s world, depends how we see things. I might definitely bring back some ideas from there especially vegan wonders.
But for now, I’d like to share with you a recipe that I made in my mum’s kitchen.
And you might be thinking: “well, come on girl, you’re in New York City right now! Go out and enjoy!” You might actually not be wrong but let’s put it simply: best time to go out is lunch time! I have a few more minutes in front of me to rush to downtown! 🙂
Seeing such a beautiful salmon, the cucumber gets confused and freezes on the spot – 10 minutes preparation – 3 hours in the fridge:
– 2 cucumbers;
– 5 slices of smoked salmon;
– 500 mL water – 17.oz;
– 2 teaspoons agar agar;
– 50g horseradish mousse – 1.8oz;
– 1 salt pinch;
– fresh herbs just like mint, parsley or chives
Boil the water with salt.
Peel off the cucumber and take off the part with the seeds. Cut them in big pieces and put them in the blender.
When the water is boiling add the agar agar and let it cook for 2 to 3 minutes. Then pour directly into the blender with the cucumber.
Chop 3 slices of salmon et cut the two other in bigger pieces of about 1.5 inch.
In a small cupcake mold (here I used a canele mild… it is a french speciality so I am not sure you’ll find the exact same mold in the US) pour your cucumber mixture up a 1/3 of the mold’s height. Then put on the side of the mold a leaf of mint or parsley. Add a 1.5inch salmon piece on the side so that we’ll see it when you remove it from the mold. On the center, put the chopped salmon and a teaspoon of horseraddish mousse.
Then fill the rest of the mold with the cucumber preparation. Leave in the fridge for at least 3 hours.
Here is your yummy fancy looking appetizer.