Salmon rosettes with dill

Recipe

Preparation time 20 minutes

Resting time 4 hours

 

Step 1
Remove the skin from the fish if you haven’t already done so. Wash and pat dry. Cut lengthways into thin strips and place on 2 separate plates. Thin out 1 sprig of dill.

Step 2
Unroll 1 sheet of cling film in front of you. Lay 1 strip of salmon across the width, overlapping 1 strip of white fish. Scatter over the dill sprigs, add a few drops of oil and season with salt and pepper.

Step 3
Fold the sheet of film over itself to form a roll. Feel free to add more film to secure everything up nicely. Turn the ends over and wrap in 1 sheet of aluminium foil.

Step 4
Place the roll in the freezer for at least 4 hours.

Step 5
Zest the lime and mix with the juice and remaining oil. Season with salt and pepper.
Take the fish out of the freezer. Remove the film from the roll and wait 5-10 mins before cutting it into the finest rosettes possible using a serrated knife.

Step 6

Arrange them as you go along on your serving plates. Pour over the lemon vinaigrette, the remaining dill sprigs, sprinkle with trout roe and a few pink peppercorns.

Serve the rosettes with a salad of green cabbage, blanched in water and seasoned with a little olive oil.

♥To be enjoyed with Palmer & Co Rosé Solera or Palmer & Co Blanc de Blancs.

Ingredients

• 1 salmon fillet approx. 300 g
• 1 white fish fillet (whiting, pollack, haddock, sea bream) 250g
• 3 sprigs of dill
• 1 small jar of trout roe
• 1 lime
• 4 tbsp. olive oil
• A few peppercorns of pink pepper
• Salt
• Pepper