Prepare the smoked salmon by rolling the slices into roses shapes and secure with a tooth pick.
Next, In a saute pan, melt 25g butter over a medium heat, then add the chopped leek and sauté gently for approximately 20 seconds. Pour in the white wine , seson well and stir to combine. Bring to simmer and add the cream.
Add the smoked salmon roses to the pan. Cover with a lid and cook for 1-2 minutes until the salmon is heated on the sides.
Remove from the heat and stir in some lemon juice, zest and butter to create a sauce.
Place the leeks in the centre of the plate, then place the salmon on top. Remove the toothpick from the salmon.
Drizzle some sauce and sprinkle herbs over the smoked salmon.