Food Pairing Module

Chop the dill finely. Crush the pepper, coriander, allspice and salt in a mortar. Add sugar to the mixture; sprinkle it on the non-skin side of the fish. Wrap them hermetically with aluminum foil. Refrigerate for 48 hours, flipping the fish every 12 hours.

Peel and poach the avocadoes in salted boiling water; season with lemon juice. In a blender, squeeze in the juice of a lemon, add mustard and avocadoes. Mix it into a smooth, creamy consistency; season. Refrigerate 2 hours.

Cut salmon into long strips. Using a pastry bag or equivalent, squirt the foam over the entire length of the salmon; roll the salmon into a tube shape with the help of plastic wrap; refrigerate overnight.

Cut the roll with beveled rollers. Serve with sundried tomatoes, a mixed salad, curry sauce and rye bread.

Snip the chives.

Mix the mascarpone with candied lemon purée, salt and pepper.

On a piece of cling film, spread the slices of smoked salmon and coat them with cream, roll it tightly.

Keep the tube cold, slice it into smaller "maki" rolls when ready to serve.

Put the rolls on the toasts. Finish with a drizzle of olive oil and some chives.