(for 15 people)
- For the cucumber jelly ravioli
- Cucumber: 3 large (approx. 1.5 kg)
- Gelatin sheets: 15 sheets (30 g)
- Salt: 15 g
- White pepper: 5 g
- For the Gravlax salmon tartar
- Salmon Gravlax: 1.5 kg
- Shallots: 6 pieces (approx. 120 g)
- Chives: 1 bunch (approx. 30 g)
- Lemon juice: 30 ml
- Extra virgin olive oil: 60 ml
- Salt and pepper to taste
- For the herb emulsion
- Flat-leaf parsley: 1 bunch (approx. 50 g)
- Chives: 1 bunch (approx. 30 g)
- Basil: 1 bunch (approx. 30 g)
- Full cream: 300 ml
- Whole milk: 200 ml
- Soya lecithin: 15 g
- Salt and pepper to taste
- Support
- Mesclun: 300 g
- Balsamic vinegar: 60 ml
- Olive oil: 60 ml
- Pine nuts: 75 g

Total per person: approximately € 6.50
- Details of ingredients
- Cucumber: €1.5 (3 large)
- Gelatin: €3 (15 sheets)
- Salmon Gravlax: 45 € (1.5 kg)
- Shallots: €1.5 (6 pieces)
- Chives: €1.5 (2 bunches)
- Lemon juice: €0.5 (30 ml)
- Olive oil: €1.5 (60 ml)
- Flat parsley: 1 € (1 bunch)
- Basil: €1 (1 bunch)
- Full cream: €1.5 (300 ml)
- Whole milk: €0.5 (200 ml)
- Soya lecithin: €2 (15 g)
- Mesclun: €4.5 (300g)
- Balsamic vinegar: 1 € (60 ml)
- Pine nuts: 3 € (75 g)

Preparation of the cucumber jelly ravioli (45 min active, 2 h passive)
- Peel and core the cucumbers. Blend until smooth.
- Filter the juice through cheesecloth to obtain a clear liquid
- Heat a small amount of cucumber juice and dissolve the gelatine leaves in it, previously softened in cold water.
- Mix with the remaining cucumber juice and season with salt and pepper.
- Pour the mixture into silicone half-sphere moulds and leave to set in the fridge for at least 2 hours.

Preparing the Gravlax salmon tartar (30 min active)
- Finely chop the Gravlax salmon
- Finely chop the shallots and chives
- Combine the salmon, shallots, chives, lemon juice and olive oil. Season with salt and pepper
- Set aside in a cool place

 Preparing the herb emulsion (20 min active, 30 min passive)
- Blanch the parsley, chives and basil in boiling salted water for 30 seconds, then cool immediately in iced water.
- Drain and blend the herbs with the cream and milk.
- Strain the mixture, add the soy lecithin and season with salt and pepper.
- Chill for 30 minutes, then blend with a hand blender just before serving.

Preparing the accompaniment (10 min active)
- Mix the mesclun with the balsamic vinegar and olive oil
- Season with salt and pepper
- Dry-roast the pine nuts in a frying pan

Gently turn out the cucumber jelly half-spheres
- Place a spoonful of salmon tartar in the centre of each plate
- Place a half-sphere of cucumber jelly on top of the tartare to form ravioli.
- Add a little seasoned mesclun around it
- Pour the herb emulsion around the ravioli
- Sprinkle with toasted pine nuts

Nutritional values (per person)
- Calories: approximately 300 kcal
- Protein: 20 g
- Fat: 22 g
- Carbohydrates: 10 g

Allergens
- Fish (salmon)
- Milk (cream and whole milk)
- Soya (soya lecithin)
- Nuts (pine nuts)

Use homemade salmon gravlax for extra flavour
- Soy lecithin helps to stabilise the emulsion and make it lighter
- Blanching herbs preserves their bright colour
- For an even finer texture, strain the cucumber jelly before pouring it into the moulds.

Team creation of technical data sheets