Spring bowl with smoked salmon and salmon roe

Celebrate the arrival of the warm weather with a spring bowl of seasonal vegetables, accompanied by a thin omelette rolled in smoked salmon. This is a great way to add a touch seafood to this fresh and colourful dish.

Preparation: 10 minutes • Cooking time: 3 minutes 

Serves 4

For the vegetables

• 200 g snow peas
• 200 g peas, shelled
• 80 g spinach shoots
• A few pea shoots
• Olive oil
• Salt and pepper

For the omelette

• 6 eggs
• 2 slices of smoked salmon
• 20 sprigs of chives
• 10 sprigs of dill
• Salt and pepper

For the dressing

• 125 g wild salmon roe

Method

For the vegetables

1. Cook the peas and snow peas separately in a large pan of boiling salted water for 6 minutes.
2. Drain and place them immediately into a bath of very cold water (ideally with ice cubes), then drain them when they are very cold.
3. Mix them with a good drizzle of olive oil and season with salt and pepper. Wash and spin-dry the spinach shoots.

For the omelette

1. Break the eggs into a bowl, whisk them, add salt and pepper and finely chopped chives and dill.
2. Heat a frying pan (if you have a rectangular Japanese frying pan, this is ideal) over a low heat, oil it lightly and pour in the omelette in a thin layer, cook for 1-2 min on one side.
3. Set aside and continue cooking the rest of the omelette in the same way.
4. Spread the smoked salmon over the omelette, roll it up and cut it into 3-4 cm pieces.

To prepare the dish

1. Divide the spinach shoots, peas, salmon omelette rolls and wild salmon roe between the plates.
2. Drizzle with oil.
3. Serve immediately.

Photographs : Aimery Chemin • Food styling : Coralie Ferreira