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

1 lime

Snipped chives

Filo pastry

Salt, pepper



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.


Avocado sauce

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.


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