Summary

Ingredients

• 1 salmon fillet (s) for 4 people
• 1 lime (s)
• Sea salt, (Fleur de Sel)
• Black pepper from the mill
• 1 large cucumber
• salt
• sugar
• 2 tablespoon vinegar, (honey vinegar or mild white wine vinegar)
• 3 sheets gelatin

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Instructions

1. Peel and dice the cucumber. Put in a bowl and season with salt and sugar. Let stand cool so that the cucumber draws water. Finely chop with the hand blender and then strain the mixture through a cloth and collect the juice.
2. Soak the gelatine sheets in cold water. Measure 250 ml of the cucumber juice and stir with the vinegar. Season well with salt and sugar. Heat about half of the cucumber juice and dissolve the well-squeezed gelatin in it. Stir in the remaining cucumber juice. Put the mixture in a bowl and chill overnight.
3. Cut the salmon fillet into thin slices and place on a baking sheet. Flame with a blowtorch and season with lime juice, fleur de sel and black pepper.
4. Serving: Put some cucumber jelly on each plate and put on the salmon slices. Serve immediately.