2. For the cucumber jelly, skim off all the foam from the cucumber juice. Heat the cucumber juice slowly to 80°C/175°F. Mix the Gellan gum with the sugar, season with salt and then quickly whisk ...

Butterfly the fillets leaving one side attached. Cut the cucumber jelly set with agar to the same size as the fillets. Lay the jelly in between the salmon fillet and close. Roll a slice of bread ...