Recipe for Smoked Salmon and Leek Curry Roll

Cut the leek in half lengthwise. Wash it and slice it very finely.

In a saucepan, sweat the leek gently in butter. After 5 minutes, season with fine salt, pepper, and a pinch of curry. Pour in the liquid cream and let it cook gently until you achieve a leek compote. Check the seasoning and cool in the refrigerator.

In a small bowl, mix plain yogurt, the juice of half a lemon, a pinch of curry, and fine salt. Reserve your sauce in the refrigerator.

Assembly of salmon rolls: First, lay a piece of plastic wrap on your work surface. You need about 30 cm by 30 cm of wrap. Place two slices of smoked salmon side by side. Fill with well-chilled leek cream.

Roll the slices of smoked salmon into a ballotin using plastic wrap.

Tie a knot at each end of the roll and leave it in the cold for about 1 hour so that the logs become firm and easy to cut.

To finish, Plating: in the plates, add the yogurt sauce, cut the smoked salmon into quarters, and arrange them on your plates. Garnish with cherry tomatoes and a touch of greenery.