RECIPES SKANDIA SMOKED

Salmon loin wrapped in kombu on fine herbs sauce, osmosed vegetables and salmon roe

PREPARATION TIME

60 min

DIFFICULTY

MEDIO

INGREDIENTS

1 loin of smoked salmon Skandia
3 mini colored carrots
1 mini spring onion
6 dehydrated kombu seaweed leaves
1/4 onion
1 tablespoon Dijon mustard
a bouquet (parsley, tarragon, chervil, basil, dill)
100 ml mineral water
100 ml of white wine
6 beet slices, very thinly sliced
salt and pepper

PREPARATION

Rehydrate the kombu seaweed leaves in warm water, drain (reserve the rehydration water) and dry with paper.

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

For osmotized vegetables

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

For the herb sauce

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

For the beet crisp

Place the beet leaves between two baking papers, 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 up. Add a few spoonfuls of herb sauce to the salmon.

We break off pieces of the crispy beets and place them around the sauce.

Arrange the vegetables on the plate and finish with some chopped chives and salmon roe.