method
1. Select a thick fillet, skin, remove the small bones with a salmon tweezer and cut through the thick part to 1cm from the edge.
2. Lay back the slice and flatten the fish gently with a moist cutlet bat to give an even thickness and dimensions of 22 cm x 18 cm.
3. Season the salmon, spread with the forcemeat, and roll tightly into a 20 cm long cylinder. Wrap securely in foil and refrigerate for 1 hour.
4. Unwrap the salmon. Brush the foil with oil and spread with the finely crushed peppercorns; reroll tightly and refrigerate again.
5. Shred the white and pale green ends of leeks, blanch, drain and stew in the heated butter for 5 minutes.
6. Heat a little of the oil in a roasting tray, add the cylinder of salmon and roast at 180°C for 20 minutes.
7. Unwrap and cut into 2 cm rounds, arrange on a bed of the leeks and surround with the coulis of tomato; serve the rest separately.
