In a previous post i have used a whipped cucumber juice for a small canape. With these whipped foams you tend to have alot left over. With the left over foam i froze it and have used it here in an amuse bouche for the restaurant. The flavour of the frozen air is quite mild on the palate so ive marinated some cucumber in a little rice wine and sugar to strengthen the cucumber flavour. Next is creme fraiche flavoured with grapefruit zest, orange zest, lemon and lime zest, then a reduced orange juice. Next is some orange jelly pearls, then chunks of the frozen cucumber. On top of that is smoked salmon roe which has been brined in an un-oaked Chardonnay and smoked with hickory. A little candied orange zest is finished on top with a couple micro celery shoots.
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