Chavroux - algae - salmon - cucumber - apple

• 25 g Chavroux
• 0,75 g Lemon zest, grated
• 2,5 g Wakame
• 1 g Soy sauce
• 25 g Wild rice
• Wakame, powder
• 0,5 Apple 'Granny Smith'
• 27,5 g Sorrel
• 27,5 g Spinach
• 1 Atlantic Salmon fillet
• 0,25 Cucumber
• Lemon zest, sliced
• Borage Cress

• Chop the soaked algae and mix with the Chavroux, lemon zest and soy sauce.
• Put into a piping bag and keep in the refrigerator until use.
• Soak the black rice in water for 15 minutes.
• Remove from water and pat dry.
• Fry in vegetable oil at 180°C.
• Drain on paper towels.
• Blend the puffed rice and algae powder.
• Season with some coarse sea salt.
• Chop the apples, sorrel, and spinach roughly.
• Put all the apples, sorrel, and spinach in a juice centrifuge and collect the juice.
• Season to your liking.
• Keep in refrigerator until use.
• Season the salmon with salt and pepper and colour on both sides.
• Slice the cucumber, but do not cut into the seeds.
• Mix in a dash of olive oil and lemon juice.
• Season with little salt and pepper.
• Roll tightly and cut the slices of cucumber into thin strips.
• Cut the seeds into cubes and make circles with a proper die.
• Drizzle with olive oil and lemon juice.
• Season with little salt and pepper.
• Arrange the salmon on a plate.
• Pipe some tufts of Chavroux around.
• Arrange the cucumber seeds and cucumber rolls.
• Finish with the sand, borage cress, lemon zest, and some extra algae.
• Put in the apple jus at serving

Source: Foodpairing