By the chef
Christophe Foulquier

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!