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.
Step 1: Preparing the cucumber
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.
Step 2: Preparing the salmon
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.
Step 3: Preparing the avocado
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.
Step 4: Preparing the radish
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.
Step 5: Assembling the canapé
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.