Caviar, Creme Fraiche, Cucumber and Sea Grass

Creme fraiche and caviar. Lets be honest, I did not eat this. I don't do white food and am a vegetarian. He liked it very much though. 

I did sneak a few sea beans though. It was my first time having them. Like the ocean in your mouth. But they are so small it is a nice little salty touch.

Recipe and plating by Adam Ross.

dill pickle

200g white wine vinegar

100g water

100g sugar

12g garlic

20g dill

12g celery hearts


1 persian cucumber

Bring the vinegar, water and sugar to a boil. Add all other ingredients except the cucumber. Slice cucumber thinly. Then remove from heat and pour over cucumber slices. Chill and let sit for 24 hours. 

1 lemon cucumber

english cucumber

5 sea beans


creme fraiche

osetra caviar


Slice the lemon cucumber into thirds. Melon ball the english cucumber. Remove the woody part from the sea beans. Pick the dill plushes. 

Arrange: Dress the cucumber, balls, sea beans in the pickling liquid and olive oil and salt. Arrange on the plate. Top with caviar and dill. Add creme fraiche. 

Name *