Smoked Swordfish Carpaccio with ginger preserve raw cucumber and radishes

10 settings

Smoked swordfish
2 packets of smoked swordfish Carpaccio from Rossini Caviar

Ginger preserve raw cucumber
200 grammes sugar
100 grammes Chardonay white wine vinegar
100 grammes of water
25 grammes of pealed ginger

1 cucumber

1 bunch of radishes
1 bunch of chive


Procedure
Serve the swordfish on a dish and place the accompaniments on top of it.

Bring the pickle to the boil and leave for a day. The ginger is sieved off, and just before serving, the cucumber is shredded into the pickle and soak, following which it is sieved, and may be used some other time.

Serve on top of the swordfish and uppermost finely shredded radishes and chive.