Ingredients

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

Preparation

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.