Method:

Cucumber Consommé:

1. Juice the cucumber in your juicer, whole with skin on
2. Add your half a juiced lime to the liquid and store in the fridge until needed. Use on the day of making for it to taste at its best

Bournoisete Capers:

1. Heat your pan over a medium heat, add your butter and then add your capers. Sautee them for about 3 minutes making sure you keep the capers moving every half a minute. Just before you take them off add a squeeze of lemon to the butter and cook out for about 30 seconds
2. Once done take them off the stove and drain on a cloth

For the Tartar:

1. Add your Salmon to the bowl, then dot your lemon creme fraiche around it
2. Add your two different types of cucumber ribbons to the plate next followed by capers, caviar and flowers
3. Serve with the cucumber Consommé on the side

Our friends at Wine Selectors suggest pairing this dish with a Grenache Shiraz Mataro.