Gravlax millefeuille and crunchy vegetables with a basil and citrus vinaigrette

Ingredients

Marinade

• 1.5 kg salmon fillets
• 500 g Guérande coarse salt
• 350 g sugar
• 60 g roasted mignonotte pepper
• 1/2 sprig dill

Dill salmon cream

• 1 litre milk
• 8 egg yolks
• Salt, pepper
• 16 g gelatine
• 1 litre whipped cream
• 1/2 sprig dill
• 1/2 sprig coriander

Citrus fruit vinaigrette

• 10 cl lemon vinegar
• 15 cl virgin almond oil
• Roasted ground black pepper
• Salt
• 1/2 sprig basil

Crunchy vegetables of your choice

• Long radishes, baby carrots, chiogga beetroot, green asparagus, stuffed artichoke hearts, beetroot crisps, flowers, basil, cress, etc.

Method

Marinade

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

Dill salmon cream

• Make a Hollandaise sauce.
• Add the gelatine that has been softened in cold water and fully drained.
• Leave to cool at room temperature.
• Whip the cream and add to the mixture.
• Add the dill, chopped coriander and gravlax trimmings.

Citrus fruit vinaigrette

• Mix the ingredients in a blender. Put to one side. (If necessary, strain through a muslin cloth)

Assembly

• Line the terrine dish with greaseproof paper.
• Carefully layer a slices of marinated salmon and then the dill sauce.
• Repeat this step and finish with a layer of salmon.
• Keep the terrine in the refrigerator.
• Chop the vegetables and place them in a frozen water bath (to make them crunchy).
• Slice the terrine, finish seasoning the vegetables, present them nicely and cover with a dash of the vinaigrette.

Bon appétit !