Put the chopped leek, onion, butter and grapeseed oil into a frying pan over low heat, and sweat until soft and translucent. Season with salt and pepper and reserve
Lightly cure the salmon in the grey salt and sugar for 30 minutes. Rinse gently and pat dry with paper towel, leaving it uncovered until ready to cook. Poach the salmon in the olive oil at 52°C (126°F) for 8–10 minutes. Remove from the oil and drain on paper towel.
To serve, put some sweated leeks in the bottom of each bowl, place some salmon belly pieces on top, garnish with a quail egg, salmon caviar and beluga caviar. Use the espuma gun to create potato foam, spoon it over the salmon, then sprinkle with leek ash and serve warm.
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