500–600g salmon fillets (or pre-sliced salmon) Marinade 50g salt (3T) 30g sugar (2T) 1T Dijon mustard 1T finely chopped fresh dill or coriander Lime-cucumber foam 150g Bulgarian yoghurt 100ml whipping cream ¼ cucumber, finely chopped juice and zest from one lime salt, to taste sugar, to taste 2 sheets of leaf gelatine 2t Pernod Beetroot hearts 4-6 cooked beetroots
Place the salmon on a tray. Combine the marinade ingredients and coat the fish. Cover with clingfilm and refrigerate for 24 hours. Wash lightly, then cut long thin strips with a sharp knife and roll into roses using one to three strips per rose.
To make the foam, blend all the ingredients except the gelatine and Pernod together. Strain. Soak the gelatine leaves in cold water for 10 minutes. Squeeze out the excess water and add to the Pernod. Heat the mixture to dissolve the gelatine. Combine yoghurt and gelatine mixtures and chill. Whisk in air just before serving.
For the beetroot hearts, cut cooked beetroot with a serrated knife into slices and use a heart-shaped cookie cutter to cut out.
To serve, combine the roses, hearts and the foam in whatever way takes your fancy.