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.