Ingredients

Ingredients For the pickled cucumber

• 1 cucumber, peeled, cut in half lengthways, seeds scooped out with a spoon

• 1-2 tbsp salt

• 50g/1¾oz caster sugar

• 60ml/2¼fl oz white wine vinegar

• 6 coriander seeds

• 6 black peppercorns, left whole

For the fish stock

• 1kg/2lb 3¼oz white fish bones, rinsed

• 1 onion, peeled, chopped

• 1 fennel bulb, sliced

• 4 parsley stalks

• 1 garlic bulb, cut in half

• 1 bay leaf

• 375ml/13fl oz dry vermouth

• 750ml/1¼ pints dry white wine

• 1 gelatine leaf, soaked in cold water

For the smoked salmon mousse

• vegetable oil, for greasing

• 250g/8¾oz smoked salmon slices, each slice cut into a 7.5cm/3in disc using a chefs' ring (trimmings reserved)

• 250ml/8¾fl oz fresh fish stock (see above)

• 150ml/5½fl oz double cream, whipped until soft peaks form when the whisk is removed

• ½ tsp cayenne pepper

• 1 lemon, juice only

• freshly ground black pepper, to taste

For the dressing

• 100ml/3½fl oz extra virgin olive oil

• 1 tsp Dijon mustard

• 1 lemon, juice only

• salt and freshly ground black pepper

For the prawn tempura

• vegetable oil, for frying

• 100g/3½oz plain flour

• 100g/3½oz cornflour

• 300ml/10¾fl oz sparkling water

• 4 tiger king prawns, peeled and de-veined (tails left on)

To serve

• 4 tbsp chopped fresh dill

• 4 handfuls mixed salad leaves

Description

Recipe Uses 1 Cucumber, Peeled, Cut In Half Lengthways, Seeds Scooped Out With A Spoon, 1-2 Tbsp Salt, 50g/1¾oz Caster Sugar , 60ml/2¼fl Oz White...

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