Celebrate the arrival of sunny days with a spring bowl featuring seasonal vegetables, accompanied by a thin rolled omelette with smoked salmon. Top it with a generous spoonful of wild salmon roe for a sea-salty touch to this fresh and colorful dish.
Preparation: 10 minutes • Cooking: 3 minutes
Ingredients for 4 people
For the vegetables
- 200 g sugar snap peas
- 200 g shelled peas
- 80 g spinach shoots
- A few pea shoots
- Olive oil
- Salt, pepper
For the omelette
- 6 eggs
- 2 large slices of smoked salmon
- 20 chives
- 10 dill sprigs
- Salt, pepper
For plating
- 125 g wild salmon roe
Method
For the vegetables
- Cook the peas and sugar snap peas separately in a large pot of salted boiling water for 6 minutes.
- Drain and immediately plunge into very cold water (ideally with ice), then drain again once cooled.
- Toss with a generous drizzle of olive oil, salt, and pepper. Wash and dry the spinach shoots.
For the omelette
- Crack the eggs into a bowl, whisk, season with salt and pepper, and add finely chopped chives and dill.
- Heat a pan (ideally a rectangular Japanese pan) over low heat, lightly oil, and pour in a thin layer of eggs, cooking 1–2 minutes on one side only.
- Set aside and cook the remaining eggs in the same way.
- Place the smoked salmon on the omelette, roll it up, and cut into 3–4 cm pieces.
For plating
- Arrange spinach shoots, sugar snap peas, shelled peas, salmon omelette rolls, and wild salmon roe on plates.
- Drizzle with a little olive oil.
- Serve immediately.
Photography: Aimery Chemin • Culinary styling: Coralie Ferreira
