Half lemon Christmas ball with smoked salmon, ricotta, Granny Smith and pomegranate.

Steps to follow

• STEP 01

  Thaw the salmon according to the instructions on the package.

• STEP 02

  Using the knife, lightly cut the skin of the pomegranate all around to a depth of only 2 mm. Then immerse it entirely in the bowl filled with water. Open it under water with your fingers, then break up the grains. Still underwater. Collect them and reserve them in a ramekin.

• STEP 03

  Line the inside of the bowl tightly with cellophane. It should hug the sides of the bowl.

• STEP 04

  Arrange the bottom of it, on the cellophane, the first slices of smoked salmon. The slices should cover the entire inside of the bowl and slightly overhang the edges of the bowl.

• STEP 05

  Wash and cut the apple into thin slices, keeping the skin on. Remove the core.

• STEP 06

  In the second bowl, mix the ricotta and pomegranate seeds (about 1/4 of the fruit). Salt and pepper generously.

• STEP 07

  Place half of the mixture from the bowl in the first one that contains the salmon.

• STEP 08

  Cover the ricotta mixture with a layer of apples.

• STEP 09

  Pour the remaining half of the ricotta mixture into the bowl. Then cover again with slices of apples and salmon.

• STEP 010

  Close the half-ball by folding down the edges of the salmon that we had previously left sticking out. Cover with cellophane. Tighten everything well.

• STEP 011

  Chill for 2 hours.

• STEP 012

  When serving, uncover the top of the half-ball of its cellophane. Place a plate or cutting board on top of the bowl. Overturn everything (without dropping anything). Gently remove the bowl and then the cellophane.

• STEP 013

  Sprinkle with a few pomegranate seeds.

• STEP 014

  Taste without delay.