A sophisticated and delicious starter.


  • for the poaching liquid:
  • 1 small carrot (peeled and halved)
  • 2 sticks of celery (chopped)
  • 1 small onion (peeled and quartered)
  • ½ lemon
  • 2 bay leaves
  • 2 sprigs of fresh thyme
  • 1 tblsp pepper corns
  • for the salmon mousse:
  • 300 g fresh salmon
  • 2 tblsp lemon juice
  • 1 tblsp grated onion
  • 1 tsp capers (chopped)
  • 100 ml cream (whipped)
  • 4 large slices of smoked irish wild smoked salmon
  • 1 head curly endive lettuce (washed and spun)
  • 1 small packet of radishes
  • for the vinaigrette:
  • 2 tblsp champagne vinegar
  • 6 tblsp olive oil
  • salt and freshly ground black pepper


  • Place the first 7 ingredients into a small pot, cover with water and bring to a boil.
  • Simmer for 5 minutes place fresh salmon in, bring back to a boil.
  • Reduce and simmer for 10 minutes, remove salmon and let cool completely.
  • Place the salmon in a bowl and add the lemon juice, grated onion, capers and whipped cream.
  • Fold gently until it is incorporated and season.
  • Place 2 x sheets of cling film onto your work surface, about 18 inches in length.
  • Place each slice of salmon overlapping one another.
  • About 2 inches from the edge of the cling film, closest to you.
  • Place the mousse on top.
  • And roll away from you tightly to form a cylinder.
  • Refrigerate for 1 hour to allow to set.
  • Whisk the champagne vinegar and oil together, season and dress your leaves.
  • Set aside; slice the salmon rolls about 1inch thick.
  • Place 3 slices on a plate top with a bit of the dressed leaves and drizzle some of the dressing around the plate and serve. 

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