Fresh cucumber with Iberico ham, piquant sauce and avocado
2 large cucumbers
12 11 cm. long slices or 6 22 cm. long slices of Iberico ham
1 dl. cream
Beat the cream with the lime juice and a pinch of salt and pepper. Add the chives.
Separate 10 x 4 cm. filo pastry leaves.
Bake them for 6 minutes at 180° C between two Silpat sheets brushed with clarified butter. Set aside.
Using a filo pastry leaf as a template, cut the ham slices to the same size.
Peel the cucumbers and cut into slices 10 cm. long. Remove the seeds and cut the slices 4 mm. thick. Cut them into sticks, maintaining a 4 mm. thickness.
To assemble, begin with a slice of ham and alternate with cucumber sticks (3 layers of ham, two layers of cucumber), ending with a baked filo pastry leaf.
2 dl. chicken stock
1 ripe avocado
10 g. watercress
30 g. blanched spinach
Combine all ingredients in a blender, blend and put through a sieve.