Wild salmon flower on beetroot gazpacho, yoghurt and dill emulsion and salicornia

PREPARATION

Unfold the salmon slices and place them in a line, mounting each slice 2 cm above the next. When we have about 15 cm long, we roll them up to form the shape of a flower, the base of which we cut to make it stable. Set aside.

For the beetroot gazpacho

Place the beetroot, tomato, onion and garlic in the food processor, add the bread and half the oil. Blend at maximum speed. Add salt and pepper to taste and add the water gradually until the desired texture is achieved.

For the yoghurt and dill emulsion

Bring the cream to the boil with the dill, salt and pepper. Add the rehydrated gelatine leaf and stir until completely dissolved. Place the yoghurt in the blender container, blend and add the boiled cream, dill and gelatine. Leave to cool and blend again, adding a few drops of oil and a little lemon juice as mayonnaise. Transfer to a cooking bottle and keep cold.

ASSEMBLY

Place the salmon flower in the centre of a deep plate. Add the beetroot gazpacho around it and place a few dots of the yoghurt and dill emulsion on top of the gazpacho. Arrange a few stalks of salicornia in a harmonious arrangement. Serve.