Beet base: Puree the cooked beets in a thermomix or food processor. Add salt, pepper and olive oil to taste and blend until smooth. Strain the cream through a fine chinois to obtain a smooth, lump-free texture. Set aside.

Cured salmon: In a small bowl, mix equal parts salt and sugar. Add chopped fresh dill and orange zest to the mixture. Cover the salmon fillet with the mixture and leave it in the refrigerator for 3 hours. After 3 hours, wash the salmon with water and pat dry with kitchen paper. Cut the salmon into small cubes. Set aside.

Ginger vinaigrette: In a small bowl, combine the olive oil, sherry vinegar, salt, pepper and grated ginger. Mix well. Set aside.

Plate assembly: Place a spoonful of the beet cream in the center of the plate. Add the endive previously lined with the vinaigrette, orange, olives and almonds. Place the cubes of cured salmon and add the finely chopped fennel bulb on top of the salmon. Finish with a spoonful of Ikura salmon roe.