Smoked Salmon Rose on Yellow Lentil Vegetables

To make the Smoked Salmon Rose, first butter 2 serving rings and a loose-bottomed tart pan. Place the serving rings on the bottom of the tart pan and refrigerate.

Cut or double the smoked salmon to fit the dish. Wash the pike perch, pat dry and pull out any bones if necessary, cut to fit the mold as well.

Wash the chives, dry them, sort them if necessary and cut them into fine rings, put some aside for decoration. Wash the lemon with hot water, rub dry and remove some of the zest.

For the lentils, peel the shallot, cut into very fine cubes, peel the ginger and grate finely. Put the butter in a casserole, prepare everything.

Shell the peas, blanch briefly, immediately rinse with ice water and drain. Separate the egg. Put the peas, sour cream, egg yolk, lemon zest, butter and chives in a blender and puree.

Season to taste with salt and pepper from the mill. Beat the egg whites with 1 pinch of salt until stiff and fold into the pea mousse. Preheat the oven to 160 degrees top/bottom heat.

Place a roasting tray under the grill to catch any oil dripping from the smoked salmon. Take the serving rings and the tart pan out of the refrigerator and line them with the smoked salmon.

Put a layer of pea mousse on top all around. Spread more pea mousse on top of the pike-perch fillet and carefully roll it up, place it in the mold, refill with more pea mousse using a piping bag if necessary.

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