Sweet potato rolls with pickled cucumber and Sweet Peeper

(For 12 canapés)

• 24 batonns pickled cucumber
• 1 medium sweet potato   
• ½ white onion    
• 12 stems of Sweet Peeper   
• 1 pinch of salt       

For the pickled cucumber:

• One quarter of a cucumber
• salt
• vinegar
• sugar
• fresh root ginger
• stem ginger in syrup

For the canapés:

• Slice the white onions very finely in order to make some rings.
• Peel 12 regular strip out of the sweet potato and make a puree with the rest of it blanch the strip of sweet potato in salty boiling water for a few second and refresh in cold water.
• Place the cooked strip on a tissue paper to remove the excess of water.
• Once dry, lay the strip of sweet potatoes on a cling film.
• At the beginning of each strip, place 2 batons of Pickled cucumber, one ring of raw white onions, a small spoon of cold sweet potato puree, one stem cut into 3 of Sweet Peeper and season with a bit of salt.
• Wrap the strip of the sweet potato around the fillings and serve the roll on a spoon with a dried sweet potato crisp and one leaf of Sweet Peeper.

For the contents:

• Cut cucumber into batons and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl.
• Grate the fresh root ginger. Cut the stem ginger into thin slices.
• Combine sugar, vinegar and the two types of ginger together. Add to cucumber slices and mix well.
• Decant into a plastic container. Refrigerate overnight or for a few hours before serving.

Recipe: Franck Pontais