for 2 person

½	cucumber, finely grated
¼ tsp	salt
2 tbsp	horseradish, finely grated
1	organic lemon, use grated zest and 2 tbsp of juice
1 dl	full cream, whipped until almost stiff
¼ tsp	salt
a little	pepper
100 g	smoked salmon
6	wooden skewer
½	baguette
a little	olive oil

To toast

20 g	onion sprouts

How it's done

Mix the cucumber and salt, leave to absorb for approx. 30 mins. in a sieve, then press out all the liquid. Mix the horseradish, cucumber, lemon zest and whipped cream, season. Thread the salmon onto the skewers in a wavy design, drizzle with the lemon juice. Cut the baguette diagonally into approx. 6 slices, drizzle with oil and place on a tray lined with baking paper.

To toast

Approx. 6 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool on a rack, serve alongside the salmon skewers with the horseradish & cucumber foam, garnish with onion sprouts.

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