Keta Roe and Cucumber Puree

Yesterday we received some perfectly cured keta salmon roe from Steve Stallard of Blis caviar.  The roe was fresh and fatty, a light smoke permeated the roe, it was balanced.  We had to find some simple ways to allow the this roe to steal the show.  When I think smoked salmon, how can you not when you eat this roe, cucumbers come to mind.  They are bright and fresh and can cut through the richness of smoked salmon.  Yet, we needed a way to judiciously apply the cucumber rather than in thin slices, or a nice dice.  We decided to make cucumber puree.  The puree retains the freshness and clarity of cucumbers, the perfect foil for the smoked roe.  In its pure form we took bites of roe and puree and were tempted to serve the two simply by themselves.  Yet, I cannot always leave well enough alone, so we put together several dishes which highlight the roe, integrates the cucumber and creates delicious bites.  The first dish is a ruby shrimp tartare with manni olive oil, smoked keta roe, cucumber puree, mustard chip and epazote.  The second dish is a hot spring egg with cucumber puree, smoked roe, marjoram and chives.