These chic salmon makis invite you to travel. Starting point? The Baltic, where this unique wild salmon is caught, meaty, with light flesh and a powerful flavor. Freshly caught, it is prepared, smoked, and refined from A to Z in France. It continues its journey to your kitchen. Destination? Asia! Its composition is inspired by Vietnamese spring rolls, while its Japanese influence is clear in the maki format and sesame sauce. A festive delight and the promise of a grand journey!
Preparation: 45 minutes • Rest: 30 minutes
Ingredients
- 500 g of Wild Salmon
- 1 raw red beet
- ½ black radish
- 2 ripe avocados
- Some edible flowers (optional)
- 8 to 10 rice paper sheets (for spring rolls)
For the dressing
- 10 cl rice vinegar
- 20 cl sesame oil
- A dash of lemon juice
Instructions
For the makis
- Cut the vegetables into julienne (thin sticks).
- Slice the Wild Salmon into strips. Cut the avocado into slices about 5 mm thick.
- Soak the rice sheets one by one in lukewarm water.
- Once softened, place them flat on a clean cloth.
- At the base of each rice sheet, place some edible flower petals, a bit of julienned vegetables, salmon strips, and finally avocado.
- Fold the left and right sides, then roll tightly to close the rolls.
- Let rest in the refrigerator for 30 minutes uncovered, then wrap tightly until serving.
For plating
- Mix the dressing with rice vinegar, lemon juice, and sesame oil.
- Cut the rolls into evenly sized makis.
- Serve with the dressing and some edible flower petals.
Photography: Aimery Chemin • Food Styling: Coralie Ferreira
