Gravlax Salmon Millefeuille, Crunchy Vegetables, Citrus-Basil Vinaigrette

Ingredients

Marinade

• 1.5 kg salmon fillet
• 500 g coarse Guérande salt
• 350 g sugar
• 60 g toasted cracked pepper
• 1/2 bunch dill

Dill Salmon Cream

• 1 liter milk
• 8 egg yolks
• Salt, pepper
• 16 g gelatin
• 1 liter whipped cream
• 1/2 bunch dill
• 1/2 bunch coriander

Citrus Vinaigrette

• 10 cl lemon vinegar
• 15 cl virgin roasted almond oil
• Freshly ground toasted pepper
• Salt
• 1/2 bunch basil

Crunchy vegetables of choice

• Daikon radish, yellow carrots, chioggia beet, green asparagus, artichoke barigoule, beet chips, edible flowers, basil, watercress…

Preparation

Marinade

• Combine the ingredients and marinate the salmon fillet for 36 hours.

Dill Salmon Cream

• Prepare a savory crème anglaise (custard base).
• Incorporate the softened, squeezed gelatin.
• Cool to room temperature.
• Whip the cream and fold it into the mixture.
• Add chopped dill, coriander, and trimmings from the gravlax salmon.

Citrus Vinaigrette

• Blend all ingredients in a blender. Set aside. (Strain if necessary.)

Assembly

• Line a terrine mold with cling film.
• Neatly layer the marinated salmon slices, then the dill cream.
• Repeat until the mold is full, finishing with a salmon layer.
• Refrigerate the terrine until set.
• Slice the vegetables and place them in ice water (to keep them crisp).
• Slice the terrine, season the vegetables, arrange everything harmoniously, and drizzle with vinaigrette.

Enjoy!