Salmon loin wrapped in nori seaweed on a fine herb sauce, osmosed vegetables and salmon roe

Preparation

Rehydrate the nori seaweed sheets in warm water, drain (reserve the rehydration water) and dry with paper towels.

Season the salmon loin lightly with salt and pepper and sprinkle with a little finely chopped dill. Next, wrap the salmon loin in the seaweed sheets and roll up in cling film. Once we have our pressed roll, let it rest in the fridge for at least 45 minutes.

For osmosed vegetables

Peel the vegetables and remove any impurities. Place the water from rehydrating the seaweed in a container, bring it to the boil and immerse the vegetables for 1 minute. Remove the vegetables and cool them in ice water.

For the herb sauce

Sauté the finely chopped onion, season with salt and pepper and add the previously blanched herbs. Add the white wine and allow to reduce by half, then add the Dijon mustard and the aromatic herbs. Leave to cover for a few minutes and blend with the blender at maximum speed. Add and season to taste with salt.

For the beetroot crisp

Place the beetroot leaves between two pieces of baking paper, place them on the flat baking tray and add a weight on top. Bake only with the fan function for 4 turns at 70 degrees. Let them finish drying with the oven door ajar.

Assembly

Cut four loins of identical thickness and place them together on the plate, with the salmon side facing upwards. Place a few spoonfuls of herb sauce next to the salmon.

Break off pieces of the crispy beetroot and place them around the sauce.

Arrange the vegetables on the plate and finish with a sprinkling of chopped chives and salmon roe.