Smoked Salmon and Pike Roe Yuzu Makis by Bruno Doucet

Bruno Doucet explains step by step how to make makis with sliced smoked salmon and pike roe Petrossian. This recipe is ideal for a fresh snack, a starter, or an aperitif.

 

Bruno Doucet’s presentation

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Ingredients for 4 people

• 400 g sliced smoked salmon Petrossian
• 200 g pike roe Petrossian
• Thick crème fraîche
• 1 onion
• 1 lime
• Dill
• Black pepper
• Piment d’Espelette

 

Method

For the filling

1. Finely chop the sucrine, onion, and dill.
2. Juice the lime.
3. Place the sucrine in a bowl.
4. Add a generous tablespoon of thick crème fraîche, dill, onion, lime juice, black pepper, and a pinch of Piment d’Espelette.

 

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For rolling

1. Soak a rice paper sheet in a bowl of lukewarm water.
2. Place it on a clean kitchen towel.
3. Spread a slice of sliced smoked salmon Petrossian on half of the rice paper.
4. Layer the filling on the salmon, not too thick.
5. Add the pike roe Petrossian.
6. Cover with ½ slice of salmon.
7. Fold the sides of the rice paper inward and roll the maki.
8. Wrap in plastic wrap and chill until serving.

 

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For plating

1. Cut the roll in half for a fresh snack or into makis for an aperitif.
2. Place a few pike roe with yuzu on each maki as a finishing touch.

 

Cutting into makis

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Cutting into spring rolls

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Photography: Aimery Chemin, La Régalade • Food Styling: Coralie Ferreira