Cucumber aspic

Ingredients for 4 servings:

• 1 cucumber(s)
• 1 tsp salt
• 2 radishes
• n. B. Spring onion(s), approx. 1 – 2
• 1 tsp vegetable stock powder
• 1 tsp vinegar essence 25%
• 1 tbsp maple syrup
• 1 tsp mustard
• n. B. Salt and pepper to taste
• some water if needed
• 1 sachet of gelatin powder (cold gelatin, see note)

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 30 minutes

a slightly different bread topping

Finely dice the cucumber. Place in a bowl and toss with 1 teaspoon of salt. Trim the radishes, dice them, and add them. Trim the spring onions, bruise them a little, and slice them finely. Halve the white part if necessary and add it to the cucumber. Mix with vegetable stock powder, vinegar essence, maple syrup, and mustard. If there is too little juice, add a few more tablespoons of water. Season with pepper and salt. Stir in the cold gelatin and refrigerate the mixture in a container suitable for turning out. Let it set overnight, ideally. Turn out and slice. Note: For vegetarians and vegans, there is Agartine from Ruf (mix in lukewarm water) or Foodtastic Guar Gum.