A dream in green. That’s what I was thinking when I came up with this dish. The delicate plating is inspired by Bernadett Vanek, one of the most talented chefs there are.
For the avocado cream, mix one avocado with the juice of a quarter of a lemon and a pinch fleur de sel.
For the pickled cucumber, boil equal parts of apple cider vinegar and water seasoned with sugar, salt and black pepper. Clean the cucumber and thinly slice it lengthwise with a mandoline. Pour the pickling liquid over the cucumber slices and allow to pickle for 15 minutes.
Assemble by waving cucumber slices on a dollop avocado cream. Decorate with raw English peas and wild garlic blossom.