Preparation time: 45 minutes

Resting time: 30 minutes

Serves: 6

Ingredients

• 500 g (1 lb 1.6 oz) Coupe du Tsar Sauvage® wild salmon

• 1 raw beetroot

• Half a black radish

• 2 ripe avocados

• Some edible flowers (optional)

• 8 – 10 sheets of rice paper (spring roll wrappers)

For the dressing

• 10 cl (3.4 fl oz) rice vinegar

• 20 cl (6.75 fl oz) sesame oil

• A dash of lemon juice

Method

For the maki rolls

1. Cut the beetroot and radish into thin strips.

2. Cut the Coupe du Tsar Sauvage® salmon into ½-inch wide strips. Cut the avocado into slivers about 2 inches thick.

3. Gently soak the sheets spring roll wrappers in warm water, one by one.

4. Once they’re thoroughly softened, lay them out flat on a clean cloth.

5. Towards the bottom of each rice paper wrapper, place a few edible flower petals in the middle with some strips of raw vegetables and wild salmon, and finally some avocado.

6. Fold over the left and right sides towards the middle and roll upwards, pulling slightly to compress the filling as you wrap the roll.

7. Leave to rest in the fridge, uncovered, for 30 minutes, then cover with clingfilm until it’s time to serve.

To serve

1. Whisk the rice vinegar, lemon juice and sesame oil together to make the dressing.

2. Cut the rolls into evenly sized makis.

3. Serve the makis with the dressing and a few edible flower petals.

Credit: Petrossian / @petrossianuk