Preheat the oven to 180°C.
Wash the vegetables.
For the crispy salmon skin: remove the skin from the salmon fillets and then cut the flesh into strips - set these aside. Lay the salmon skin on a lined baking sheet, cover with a sheet of parchment and a second baking sheet and then bake in the oven for 15 to 20 minutes. Once cooled to warm, cut the salmon skin into 18 matchstick sized strips. Allow to cool completely - this is when they will become crisp.
For the vegetables: peel the beetroot, apple and cucumber. Use a mandoline to cut all the vegetables into thin strips. Rinse the beetroot slices under cold water and then drain.
Wash the baby spinach leaves, carefully dry and then thinly slice.
Cut the smoked salmon into thin slices and then place in a bowl. Add the sliced vegetables and then the zest and juice of one lime.
Heat a frying pan to hot and add a little olive oil. Lightly sear the salmon strips on each side, keeping them in the pan for just 20 seconds.
Place the spring roll sheets in a bowl of cold water to soften slightly then drain on a clean tea towel. Place a little of the smoked salmon and vegetable mixture on top of each sheet of pastry. Add a strip of lightly cooked salmon and then roll up using a sushi mat. Cut each roll into 3 pieces.
For the sauce: mix together the salt, pepper and white balsamic vinegar. Add the cream a little a time to thicken the sauce.
Place 3 maki pieces on each place. Add a strip of crispy salmon skin and then drizzle over the sauce to finish.
«Feel free to use nori leaves instead of the spring roll pastry. If using nori leaves, brush with a little water to soften rather than soaking then.»