A throwback to culinary school.
250 g fresh salmon
4 langoustines (scampi)
1 tsp olive oil
Fleur de sel salt
1 Granny Smith apple
1/4 bunch chives
1 packet Borage cress ‘micro salad’
1 packet blue ocean ‘micro salad’
1 packet rock chives® ‘micro salad’
Marinate the piece of salmon in olive oil and ‘fleur de sel’ sea salt for 30 mins.
Shell the langoustines, remove the intestine. Very quickly sear the langoustines in hot olive oil; they should remain translucent.
Finely chop the Granny Smith apple, the shallots and chives. Roughly chop the langoustines. Combine and Refrigerate.
Remove the olive oil and salt from the piece of marinated salmon with a paper towel. Cut into eight even sized thin slices. Place a little of the langoustine and Granny Smith apple on one side of the salmon and roll to envelop the filling.
Decorate with micro salad just before serving.