Leek maki with trout roe vinaigrette

Ingredients for leekmaki

• 5 whole leeks
• 10 nori seaweed leaves
• 30 cl sunflower oil
• 100 g trout roe
• 12 cl sweet pepper vinegar
• Edible flowers
• Salt and pepper

Steps for the leek maki

1. The day before, wash the leeks in clean water, then separate the greens from the whites. Blanch the greens, then plunge them into an ice-water bath. Drain and dry.
2. Using the tip of a knife, lightly prick the leek whites, then place them on an ovenproof dish and season with salt and pepper. Bake in a preheated oven at 170°C for 20 minutes. Leave to cool.
3. Make the leek oil: mix the greens with sunflower oil and filter either with a kitchen towel or a coffee filter, collecting the oil in a container (be careful, the greens must be completely dry before use).
4. To make the makis: place half the leeks on cling film lined with nori seaweed, then place the other half on top and roll up tightly to form a sausage. Tie the ends together tightly (if in doubt, apply a second layer of cling film), then plunge the roll into a bowl of iced water and chill overnight.
5. On the big day, prepare the trout roe vinaigrette: in a small bowl, mix the trout roe with the sweet pepper vinegar and sunflower oil.
6. Garnish: cut approximately 2 cm slices from the film-coated leeks, arrange on plates and remove the film (this should be done while the leeks are still very cold, and with a very sharp knife to ensure a clean finish). Add salt and pepper, then the trout egg vinaigrette, a few edible flowers and a dash of leek oil.