Salmon, Cucumber Pickles And Cucumber Jelly - cooking recipe

Ingredients

300 g smoked salmon or 300 g thinly sliced fresh raw salmon
2 tablespoons fresh dill, finely chopped
For the cucumber jelly
50 ml rice vinegar
50 g caster sugar
2 teaspoons gelatin powder
250 g cucumbers, thin skinned and unpeeled
For the pickled cucumbers
200 g cucumbers, thin skinned and unpeeled
100 ml rice vinegar
50 g caster sugar
1/2 teaspoon sea salt
For the mustard honey and dill sauce
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon fresh dill, finely chopped

Preparation

For the cucumber jelly, combine vinegar, sugar, 100ml water and a pinch of salt in a pan and bring to the boil, stirring until sugar has dissolved. Remove from the heat, and whisk in the gelatine until dissolved.
Roughly chop the unpeeled cucumber and whiz in a blender until pureed. Push the puree through a sieve into a bowl. Whisk in the vinegar mixture, pour into a container and refrigerate overnight if possible or at least 30 minutes.
For the pickled cucumber, finely slice the cucumber and toss in the rice vinegar, castor sugar and sea salt. Refrigerate for 30 minutes.
For the sauce, whisk the honey, mustard, vinegar, olive oil and dill until thick and runny.
To serve, finely slice the salmon and drain the pickled cucumber. Drape the salmon over four to six dinner plates or one large serving plate. Arrange teaspoonfuls of cucumber jelly and pickled cucumber casually on top and drizzle with the sauce. Scatter with dill.