cucumber caviar

Caviar, Creme Fraiche, Cucumber, and Seagrass

Creme fraiche and caviar. Let’s 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 my 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
  • salt
  • 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
  • dill
  • 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, and sea beans in the pickling liquid and olive oil, and salt. Arrange on the plate. Top with caviar and dill. Add creme fraiche. 

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