1/2 lb approximately (250 g) fresh salmon fillets

1 tablespoon (15 ml) olive oil

1 large bunch fresh dill

Sea salt

Ground peppercorns

Preheat the oven to 200 °C (400 °F). Remove all the fish bones from the fillet before you place it on a baking sheet. Drizzle the fish with the olive oil, season with salt and pepper, then cover it with the dill bunch broken into sprigs.

Bake the salmon for about 15 minutes. The dill sprigs will flavour the salmon and prevent it from drying out.

In a bowl, combine all the sauce ingredients and stir until the sugar has completely dissolved.

Soak the rice paper wrappers in warm water and layer them, placing a damp cloth between each or use plastic rolling mats.

Place a rice paper on a rolling mat or a damp cloth. Layer with the following in order; a lettuce leaf, a little rice vermicelli (which will have been cooked in unsalted boiling water about 1 minute, then rinsed with cold water to remove excess starch), some herbs, some bean sprouts, a little pickled carrots and daikon, and topped with a piece of salmon. Fold the wrapper on the first third of its size, and repeat with the sides toward the centre so as to form a pocket, then roll tightly to create a roll.

Serve the rolls with the sauce for dipping.

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