Trio Restaurant's Savoury Bubble Tea

1. 1

   Place cucumbers in blender with 1/4 cup of the creme fraiche, salt, sugar and green tea; blend thoroughly.

2. 2

   Strain the mixture through a mesh strainer and discard cucumber pulp.

3. 3

   Whisk the remaining creme fraiche with 3 tablespoons of strained cucumber juice until it is frothy.

4. 4

   Place 1 tablespoon of the salmon roe in the bottom of each of four wine glasses.

5. 5

   Pour cucumber juice over the roe.

6. 6

   Spoon frothy creme fraiche on top and sprinkle the top of each drink with the chopped dill.

7. 7

   Serve with a wide straw.

* Per serving · 4 servings · Values may vary.

No additional tips available.