Yogurt sphere salmon cucumbers

https://www.seattletimes.com/pacific-nw-magazine/great-balls-of-yogurt-science-never-tasted-so-good/

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Make the alginate bath: In a 2-quart bowl, add the sodium alginate to the water, and mix with an immersion blender until smooth and opaque, about 1 minute. Chill in the refrigerator for at least 1 hour to let the liquid clear.

Step 2

2. Stir together all the ingredients for the yogurt. Cover, and keep cold.

Step 3

3. Fill a flat-bottomed container (such as a plastic food storage container) with cold water, and set aside.

Step 4

4. Use a teaspoon to gently drop dollops of the yogurt onto the surface of the bath. Try to keep them roundish, rather than leaving them with a tail, and start by placing them about 2 inches apart. Make 6 to 10 at a time. If they are not falling through the liquid on their own, use a clean spoon to gently cover them with the alginate solution.

Step 5

5. For the first batch, set a timer for 2 minutes, 30 seconds for the yogurt to cure in the bath. About every 20 seconds, use a spoon to gently move the spheres so they don’t stick to the bowl. When the time is up, use a spoon (perforated if you have it) to gently scoop up the spheres and place them in the fresh water. As you get used to handling the spheres, you might want to reduce the curing time to 2 minutes, if you prefer a thinner membrane.

Step 6

6. To serve, place a piece of salmon on a cucumber round, and grind a little black pepper on top (it will help keep the yogurt from slipping off). Remove a yogurt sphere from the water, and lay it gently on a paper towel. Use the towel to flip it back onto a dry spoon, and place it on top of the salmon. Repeat with the remaining ingredients. Serve right away.

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