Cucumber Ribbon Mosaic with Green Almond Cream, Pickled Gooseberries and Rye Crisp

01

Ingredients

• 3 large English cucumbers
• 1 teaspoon fine sea salt, divided
• 150 g fresh or thawed frozen green gooseberries, halved
• 80 ml white wine vinegar
• 80 ml water
• 2 tablespoons granulated sugar
• 1/2 teaspoon coriander seeds, lightly crushed
• 100 g blanched almonds
• 120 ml just-boiled water, plus more as needed
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 small garlic clove, finely grated
• 3 tablespoons chopped fresh dill, divided, plus small dill tips for garnish
• 60 ml neutral oil
• 2 thin slices dark rye bread
• 1 teaspoon olive oil
• Freshly ground black pepper

02

Prepare the dish

1. Cover the blanched almonds with the just-boiled water and soak for 30 minutes. Meanwhile, make the pickled gooseberries and rye crisps.
2. Combine the vinegar, 80 ml water, sugar, crushed coriander seeds and 1/4 teaspoon salt in a small saucepan. Bring to a simmer for 1 minute. Put the gooseberry halves in a heatproof bowl, pour over the hot liquid and leave to cool for at least 25 minutes.
3. Heat the oven to 180°C. Brush the rye bread lightly with 1 teaspoon olive oil, place between two sheets of parchment on a baking tray and weight with a second tray. Bake for 8 to 10 minutes until dry and crisp. Cool completely, then break into narrow shards.
4. Drain the almonds, reserving 60 ml of their soaking water. Blend the almonds with the reserved water, lemon juice, extra-virgin olive oil, garlic, 1 tablespoon chopped dill and 1/4 teaspoon salt until completely smooth. Add water 1 teaspoon at a time if needed to make a thick, spoonable cream. Chill.
5. Blend the neutral oil with the remaining 2 tablespoons chopped dill for 60 seconds. Strain through a fine sieve without pressing and set the bright green oil aside.
6. Cut one cucumber into chunks. Blend until smooth, then strain through a fine sieve. Fold 3 tablespoons of the cucumber liquid into the almond cream to make it pale green and silky.
7. Use a mandoline or wide vegetable peeler to shave the remaining two cucumbers lengthwise into thin ribbons, stopping at the watery seed core. Lay the ribbons on a clean towel, sprinkle lightly with the remaining 1/2 teaspoon salt and rest for 5 minutes. Blot dry, then season with a few drops of lemon juice and black pepper.
8. Drain the gooseberries well. Keep the almond cream, cucumber ribbons, gooseberries and dill oil chilled until the plates are ready.