Recipe: Salmon Fillet with Salt and Smoked Slice

1/ place the salmon with skin on the bottom of the dish, cover with coarse salt with a little thyme.
2/ cover the dish with cling film and put it in the refrigerator for 12 hours (plan to do this in the evening so the night does its work and in the morning you can calmly clean the salmon.)
the next day:

1- remove the salt, wash the salmon, dry, then let it rest for at least one day two would be perfect.

2- remove with a vegetable peeler or a special tool any remaining bones, cut into fillets, then roll the top on the mixture of fresh herbs.

3- stuff slices of smoked salmon with a mixture made of:
100g of mascarpone

1 tsp of parsley

1 tsp of coriander

1 tsp of chervil
turmeric for decorating the mascarpone roll
whole pink berries and a pinch in powder
salt pepper
balsamic cream (available in supermarkets)
stuff the smoked salmon slice then roll it and cut it.
plate as in the photo or otherwise according to your imagination.
serve with a rosé from Provence or a very fresh dry white wine in any case.