Recipe: Salmon Fillet with Salt and Smoked Salmon Slice

1 Place the salmon skin-side down on the bottom of the dish, cover generously with coarse salt and a little thyme.

2 Cover the dish with plastic wrap and refrigerate for 12 hours. Plan to do this in the evening so the salt can work its magic overnight, and you can gently clean the salmon in the morning.

3 The next day, remove the salt, rinse the salmon, dry it, then let it rest for at least one day, two would be perfect.

4 Remove any remaining bones with a vegetable peeler or fish bone tweezers, cut into fillets, then roll the top in the mixture of fresh herbs.

5 Fill the smoked salmon slices with a filling made from 3.5 oz (100 g) mascarpone, 1 teaspoon parsley, 1 teaspoon coriander, 1 teaspoon chervil, turmeric for decorating the mascarpone roll, whole pink berries and a pinch of powdered berries, salt and pepper, and balsamic cream (available in supermarkets). Fill the salmon slice, roll it, and slice it into pieces.

6 Arrange as shown in the photo or however your imagination inspires you.

7 Serve with a Provence rosé or a dry white wine, very chilled either way.