Smoked Salmon Plate

Preparation time is 30 minutes.

Ease of preparation is easy.

Yield: 4 servings

Ingredients

• 240 grams of smoked salmon
• 1 small fennel bulb
• 2 oranges
• 1½ tablespoons freshly chopped dill
• 5 tablespoons of extra virgin olive oil
• 1 tablespoon of sesame seed oil
• 160 grams of fresh salmon filet
• ½ tablespoon freshly chopped parsley
• 3 tablespoons freshly chopped chive
• ½ tablespoon freshly chopped shallots
• ½ tablespoon freshly chopped capers
• 2 tablespoons sesame seeds
• ½ of one lemon
• 1 tablespoon pink peppercorns
• 50 grams of pea shoots
• Salt and pepper

Directions

Smoked salmon

1. Thinly slice the smoked salmon.
2. Place pieces side-by-side with about 1 centimeter overlapping.
3. You now have a strip about 2 inches high by 12 inches long (60grams).
4. Roll it up without applying much pressure.
5. Place the roll up-right with the flat end on the bottom.
6. Now spread apart the smoked salmon at the top and let the rose take shape.
7. Do this 3 more times, so that you have 4 roses in total.

Orange Fennel Salad

1. Take one small fennel bulb and thinly slice julienne.
2. Segment two oranges and then cut each segment into 6.
3. Press juice out of the remains of the oranges into a bowl.
4. Place the fennel and orange pieces into the bowl with the juice.
5. Season with salt, pepper and one tablespoon of fresh chopped dill.
6. Mix well, then add one tablespoon of olive oil, one tablespoon of sesame seed oil and mix well again.

Salmon tartare

1. Cut 160 grams of fresh salmon in small cubes and place in a bowl.
2. Stir in half a tablespoon each freshly chopped dill, parsley, chive, shallots, capers and sesame seeds.
3. Add salt and pepper to taste.
4. Stir in the juice from half a lemon.
5. Add one and a half tablespoons of extra virgin olive oil and mix.

To Assemble

1. Lay out 4 small plates. Place one salmon rose on each plate, slightly off to one side.
2. Place two spoonfuls of the fennel salad on each plate, opposite to the roses.
3. Shape the fennel salad into a little circle on each plate.
4. Using two tablespoons make four quenelles (small ovals) of the salmon tartar to place atop of the fennel salad on each plate.
5. Sprinkle overtop of each plate the freshly chopped chives, the pink peppercorns and the sesame seeds.
6. Place your thumb over the top of the olive oil bottle to control the amount of oil you will drizzle over each plate.
7. Garnish by angling pea shoots in the center of each plate.