Cut the salmon filet into six 10cm squares, 4cm thick. Let them marinate for 15 minutes drizzled in olive oil with the zest of one lime, fleur de sel with yuzu and a few crushed pink peppercorns.
Peel and deseed the cucumbers and the apple. Peel the celeri sticks and the radishes.
Cut all the vegetables into uniform 0.5cm dice. Do the same thing with the beetroot. Season everything with white balsamic vinegar, olive oil, salt and pepper.
Chop the dill.
In a bowl, mix the white balsamic vinegar, the dill and the double cream. Ajust the seasonning.
Wrap the salmon squares in brik pastry leaves, then cook them for 2 minutes on each side in a frying pan until they are golden brown. Cut them into 2 triangles.
In a plate, arrange a layer of vegetables in a square pastry cutter, then put 2 salmon triangles on top. Finish with a drizzle of dill cream on the side.
«It's very important that the salmon be of an even thickness so that it cooks uniformly.»