Dissolve the yeast in warm water.

Add the flour, salt and sugar and work until it forms a fine, creamy dough.

Cover the surface with film and leave to rest in the refrigerator for 6 hours.

Stir the mixture before using.

Put the roe in a colander for 10 minutes to drain off excess water.

Desalt the salt belly of pork in cold water.

Cut into 6 x 6 cm chunks and wrap in film.

Freeze it so that it can be cut more easily.

Cut as finely as possible with a slicer, to about 0.1 cm thick.

Lay one slice of salt pork per person on waxed paper.

Place 6 g of the wild salmon roe on each slice of salt pork.

Wrap up in a square shape.

It is important that it makes a plump parcel.

Put in the freezer for 3 hours.