Smoked salmon on cucumber julienne with a Mornay glaze

This is a delicious, elegant dish that is quick to prepare and a treat for the palate. Another cheese, such as Fontina DOP, can be substituted for the Parmesan but won’t deliver quite the same finesse.

SERVES 4

1 medium cucumber (about 180g)

200ml dry white wine

1 small shallot, finely chopped

1 thyme sprig, leaves stripped

60g butter, cut into small pieces

½ quantity Mornay sauce

A pinch of cayenne pepper

20g dill, leaves picked

8 fine slices of smoked salmon (about 60g each, 480g in total)

30g Parmigiano Reggiano, freshly grated

Sea salt and freshly ground pepper

Using a swivel vegetable peeler, peel the cucumber and halve it lengthways, then scoop out the seeds using a teaspoon. Cut the flesh into fine julienne with a mandoline or large chef’s knife and place in a bowl; set aside.

Put the wine, shallot and thyme leaves into a small pan and let bubble over a medium heat to reduce by three-quarters. Remove from the heat and, using a small balloon whisk, incorporate the butter a few pieces at a time, whisking constantly. Season with salt and a generous grinding of pepper. Set this beurre blanc aside.

Gently heat the Mornay sauce until it reaches 80–90°C, then set aside; keep hot.

When ready to serve, preheat the grill and warm 4 large, shallow serving plates.

Mix the cucumber julienne into the beurre blanc. Add the cayenne pepper and one-third of the dill, finely snipped, and heat through very lightly.

Divide the cucumber between the warmed plates and place 2 slices of smoked salmon on each serving. Coat with the Mornay sauce and sprinkle the Parmesan over the top. Place under the grill for a minute or two – just long enough to give it a light golden glaze. Garnish with the remaining dill and serve at once.