Level: Executive Chef

Fresh Salmon and Cucumber Rose with Lemon Dill Emulsion

Smoked salmon, crispy Dutch cucumber and a spicy lemon dill cream. Garnished with early aove, black pepper, fresh dill, aove pearls, edible flowers and sprouts.

A salad with a very special plating highlighting the salmon in the shape of a rose.

Here is the process,

For the rose:
Smoked salmon, cut into long thin strips 1 teaspoon of olive oil, grated lemon zest, chopped fresh dill and pepper,
chopped fresh dill and black pepper.

Place the smoked salmon strips slightly overlapping and gently roll up from one end to form a rose. “Paint” with aove and sprinkle with lemon zest, ground pepper and dill. Finish with pearls of aove.

For the cucumber base:
slice cucumber into thin strips with a mandolin or peeler. Gently toss with lemon juice and sea salt. Let stand for 5 minutes to soften.

For the dill and lemon cream:

100 g cream cheese or crème fraîche

1 tablespoon lemon juice

½ teaspoon of lemon zest

1 teaspoon of fresh dill, finely chopped

Salt to taste

Mix everything together and whisk until smooth and airy. Refrigerate until serving time.

Serve beautifully and at the table. I assure you that you will triumph 😉

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