Salmon-cucumber roses with creamy orange sauce

Stir in a bowl of crème fraîche, marmalade, mustard, pepper and the salt into a sauce. Put in the refrigerator until use.

Beat in a bowl, oil, lemon juice, salt and pepper to a dressing. Cut the dill above and stir through. Wash the cucumber. Arrange 6 equal bars of the cucumber with a cheese slicer or peeler.

Cut the salmon into bars as wide as the cucumber. Drizzle the salmon and the cucumber with dressing. Cover until use and put in the refrigerator. Wash the frisée, dry and place on the plates.

Spoon two tablespoons of orange sauce on each plate just above the middle. Spread the bar of salmon and put a bar of cucumber on it. Roll them together loosely. Make the rest of the cucumber salmon rolls in the same way.

Put half of the rolls under the sauce on each plate. Press the bottom slightly together and fold the top slightly so that roses emerge. Sprinkle the rest of the sauce over the frisée. Garnish with sprig of dill. Serve with toasted bread.