Ingredients

For roulade:
100g smoked salmon
3g black sesame seed
20g spinach leaves
40g tofu
40g fresh asparagus

For herb oil:
1/2 cup fresh basil
1/2 cup parsley leaves
1/2 cup thyme
1/2 cup chives
1 cup extra virgin olive oil
Pinch of salt and ground black pepper

Method

Put the sesame seeds on a piece of cling film and place the smoked salmon carefully on top of it. The salmon should be equally laid.

Boil the spinach for a few seconds and the asparagus for three minutes. Then spread the spinach leaves on top of the salmon.

Cut the tofu thinly and the asparagus the same size. Place the tofu tidily and the asparagus on top of the spinach leaves. Then roll the smoked salmon carefully, gently and tight.

Herb oil dressing:

Pulse the herbs and olive oil together in a blender until the oil turns green from the herb bits.

Strain the solid parts of the herbs out. Discard the solid parts of the herbs.

Add salt and pepper. Stir to dissolve the salt.

Add the herb oil and whisk to combine.

Decorate and finish with some balsamic reduction and mixed green leaves.

Earl Micallef is a Chef de partie, The Westin Dragonara Resort, St Julian’s.