A canapé, wrapped in cucumber. Looks beautiful, tastes great, and is simple to make. Chef Devaux explains. And just in case you wonder: the name canapé comes from the French word for sofa, based on the analogy that the garnish sits on top.
Take a piece of cucumber, 17 cm long. Don’t peel it, but use a vegetable peeler to cut off long, thin strips. Cut of both ends and one side, to get elongated cucumber strips. Put aside for later.
Take a piece of 100 g. sashimi grade salmon and cut into thin slices of 0.5 cm thick and with a weight of 10 grams each. Cut each piece in half.
Cut an avocado in half and slice off a wedge. Remove the skin and cut the wedge, keeping the knife at a 45 degrees angle, into as many thin strips as you can.
Pick up 4 of the avocado strips with your knife and fan them out. Put aside for later.
Cut a radish into thin slices. Cut each slice into thin strips. Cut the strips in half and keep them together as a small bundle of match sticks. Put aside for later.
Wet your hands with some water and rice vinegar. Take 15 grams of cooked and seasoned sushi rice and roll it into a ball. Wrap a strip of cucumber around the rice ball. Put a little bit of wasabi on the tip of your finger and press it into the rice, while flattening the ball so that the edge of the cucumber sticks out a bit.
Pick up the avocado fan, using a knife or chopsticks. Place it on top of the rice, against the inside of the cucumber edge. Add 2 slices of salmon and a little bundle of avocado strips.
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