Cucumber marinated in seaweed and caviar


For 4 people


  • 100 g fresh rinsed seaweed
  • 300 g water
  • 1 peeled cucumber
  • Skin of a cucumber
  • 1 dl ättika (Swedish white vinegar)
  • 2 dl sugar
  • 2 dl water
  • 3 c. T dried seaweed flakes
  • 4 oysters
  • 50 g caviar
  • 6 g plant-based gelling agent in powder form
  • 4 small salicornia shoots


Leave the seaweed to soak in the water with the cucumber skin for 2 hours. Filter and weigh out 250 g of liquid. Dilute the plant-based gelling agent in it.


Boil the vinegar (ättika) with the sugar and the 2 dl water. Then leave to cool.


Open the oysters, and remove the insides.


Make small cucumber balls 10 mm in diameter using a melon spoon. Leave these balls in the vinegar-sugar mixture for 2 hours, filter and place in square moulds with the dried algae and one oyster per portion. N. B.: keep 4 cucumber balls for decoration.


Bring the seaweed water containing the gelling agent to a boil. Leave to cool for 1 min. Pour the mixture onto the cucumber moulds, and leave to set in the refrigerator.


Remove from mould then finish by decorating the cube with the caviar, a cucumber ball and a salicornia shoot.

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