Trio Restaurant's Savoury Bubble Tea

• 4 cucumbers, peeled
• 12 cup creme fraiche, divided
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 cup green tea, chilled
• 1 tablespoon fresh dill, chopped
• 4 tablespoons salmon roe

1. Place cucumbers in blender with 1/4 cup of the creme fraiche, salt, sugar and green tea; blend thoroughly.
2. Strain the mixture through a mesh strainer and discard cucumber pulp.
3. Whisk the remaining creme fraiche with 3 tablespoons of strained cucumber juice until it is frothy.
4. Place 1 tablespoon of the salmon roe in the bottom of each of four wine glasses.
5. Pour cucumber juice over the roe.
6. Spoon frothy creme fraiche on top and sprinkle the top of each drink with the chopped dill.
7. Serve with a wide straw.

cucumbers, creme fraiche, salt, sugar, green tea, fresh dill, salmon roe

Taken from www.food.com/recipe/trio-restaurants-savoury-bubble-tea-16772 (may not work)