TunisiaSalmon Dome with Spinach & Roasted Mushrooms
Presented by
Ameur Letaief
Executive Chef
President · Tunisia
- Yield
- 4 servings
- Preparation
- 30 minutes + chilling time
- Cooking
- Approximately 20 minutes
- Difficulty
- Medium
The Salmon Dome with Spinach & Roasted Mushrooms is a contemporary culinary creation that combines elegant presentation with clean, balanced flavours and contrasting textures.
Delicate slices of salmon form an impressive dome enclosing an aromatic filling of fresh spinach and roasted mushrooms. The composition is completed with a crisp base and a vibrant fresh herb sauce, creating a refined balance between richness, freshness and texture.
The natural richness of the salmon is complemented by the earthy character of the mushrooms and the freshness of the spinach, while the crispy base provides an essential textural contrast.
Designed to appeal both to the palate and the eye, this dish represents a modern approach to gastronomy in which technique, presentation and respect for the ingredients come together in harmony.
Ingredients
For the Salmon Dome
- 16 thin slices of salmon, sashimi grade
- 1 tsp lemon juice
- 1 tsp olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
For the Filling
- 150 g fresh spinach
- 200 g mixed mushrooms (button, shiitake or oyster), sliced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and freshly ground black pepper, to taste
- 1 tbsp cream, optional
For the Crispy Base
- 100 g panko breadcrumbs
- 1 tbsp grated Parmesan cheese
- 1 tsp dried herbs, such as thyme or oregano
- Salt and black pepper, to taste
- 1 egg, beaten
- Oil, as needed for cooking
For the Herb Sauce
- 1 cup fresh parsley
- ½ cup fresh basil
- 1 garlic clove
- 1 tbsp lemon juice
- ¼ cup olive oil
- Salt, to taste
For Garnish
- Microgreens
- Red amaranth leaves
- Extra virgin olive oil
Preparation
- 1
Prepare the filling: heat the olive oil and butter in a frying pan over medium heat, then sauté the onion and garlic gently until softened and aromatic.
- 2
Add the sliced mushrooms and continue cooking until lightly golden and most of their natural moisture has evaporated.
- 3
Add the fresh spinach and cook briefly until wilted. Season with salt and pepper and, if desired, add the cream for a softer, richer texture. Remove from the heat and allow to cool completely.
- 4
Line the inside of small dome or half-sphere moulds with food-safe plastic wrap.
- 5
Arrange the thin salmon slices inside each mould, slightly overlapping so the entire surface is covered, allowing the edges to extend slightly beyond the mould.
- 6
Fill each salmon-lined mould with the cooled spinach and mushroom mixture, pressing gently to create a compact centre without air pockets.
- 7
Fold the overhanging salmon slices over the filling to enclose it completely. Cover and refrigerate for at least 30 minutes so the domes firm and hold their shape.
- 8
Prepare the crispy base: combine the panko, Parmesan, dried herbs, salt and pepper. Form small round bases roughly the diameter of the domes, coat with the beaten egg and panko mixture, and cook until evenly golden and crisp, either shallow-fried or baked.
- 9
Prepare the herb sauce: blend the parsley, basil, garlic, lemon juice and olive oil until smooth and vibrant. Season with salt and adjust the consistency with a little more olive oil if needed.
- 10
Carefully unmould each salmon dome. Place a crispy base in the centre of each plate and set the dome on top.
- 11
Arrange the herb sauce elegantly around or alongside the dome and finish with microgreens, red amaranth leaves and a few drops of extra virgin olive oil.
Plating
Serve the Salmon Dome on its crispy base, with the fresh herb sauce arranged elegantly across the plate. Keep the presentation clean and refined, allowing the distinctive dome shape and the natural colour of the salmon to remain the visual focus. The combination of tender salmon, savoury spinach and mushrooms, a crisp base and fresh herb sauce creates a sophisticated starter for an elegant dining experience.
Serving suggestion — The spinach and mushroom filling must be completely cool before being placed inside the salmon, and the mushrooms should be cooked long enough for excess moisture to evaporate — this helps the dome keep its shape and prevents liquid collecting inside. For additional aromatic depth, a very small pinch of nutmeg may be added to the spinach mixture.
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