Not only does this dish taste stunning, but it also looks beautiful. The cream tastes very different once strained and topped with salmon and oil. The lemon zest adds a touch of that needed freshness, yet not overpowering the dish with sourness. And the salad brings out the freshness that balances the fattiness of the cream. All of that topped with caviar is pure bliss — fresh, creamy, and minerally. And the beauty of this is that the board is perfect for sharing so that everyone can choose what they prefer best.
500 g thick sour cream or you can use creme fraiche instead
cucumber salad:
- 200 cucumbers, cut into small pieces
- 200 g avocado, cut into small pieces
- 1 tsp white wine vinegar
- 1 tsp chopped chives
- 1 tsp chopped fennel greens
- sea salt to taste
- freshly-ground pepper to taste
To serve:
- 200 g wild salmon, in small pieces
- 2 tbsp mild extra virgin olive oil
- 1 tsp organic lemon zest, grated
- sea salt to taste
- freshly-ground pepper to taste
- baguette slices
- sourdough slices
- neutral-tasting crackers
Preparation
Place colander on a bowl and line it with cheesecloth. If you have the finest of sieves, you don’t need to line it with anything. Pour the sour cream into the colander and leave in the fridge for 12h.
Before serving, mix all of the cucumber salad ingredients. Place into the small bowl you will serve it in. Decorate with some finely cut chives or oregano or dill flowers, as they have a very delicate taste. That is all you need, as anything more substantial will overpower the caviar.
Place the strained cream on the plate you will serve. Put salmon in the center, pour over olive oil and sprinkle with some salt, a tiny bit of pepper, and lemon zest. Serve on a board with salad, bread, crackers and caviar in its original jar. Alternatively, you can add the caviar on top of the salmon. Serve, letting everyone take as much as they desire.
