Salmon Mousse & Leek Roulade, Chargrilled Vegetables, Beetroot Carpacio & Saffron Mayo

Ingredients (2 people)

• 2 x fillets of salmon (skin off)
• 1 x red pepper
• 2 x portobello mushrooms
• 2 x cooked beetroot
• 1 x leek
• 2tbsp mayo
• dill
• saffron
• asparagus

Method

• Blitz the salmon & dill in a food processor until smooth, add a splash of double cream and season with salt & pepper.
• Blanch the outer pieces of leeks in boiling water for 20 seconds and refresh in ice cold water.
• Line a piece of cling film with the leeks just slightly over lapping each other then place the salmon mousse on the leeks in a sausage shape and roll into a tight cylinder and tie each end.
• Place in a pan of simmering water for 10 – 12 mins until cooked and chill for at least 2 hours.
• Thinly slice the beetroot and chargrill the pepper, asparagus and mushrooms.
• Mix saffron and mayo together with a little seasoning.
• Warm through all ingredients and assemble as shown in the picture.