Cut the salmon in 2 long round cylinder wrap in Parma ham, than tighten well in foil. Seal the salmon on well preheated pan from all sides and allow to cool in the fridge. Cut the leek approximately 10cm long, blanch in hot salted water and cool in cold water, season drizzle little olive oil. In a bowl mix well the lime zest, chopped dill, caviar with the olive oil and allow to rest in the fridge. Squeeze some lime juice on the scallops and pan fry for 1 minute on each side in olive oil in a well preheated sauté pan. Dice the beetroot in small cubes blanch, cool in olive oil than toss in thyme and olive oil, blanch and cool also the asparagus. Serve the leeks strips as base with the thick sliced salmon on and the scallops. Garnish with the beetroot and asparagus and drizzle with the herb dressing.