- For the salmon Gravlax preparation:
- 1 salmon fillet (800 g)
- 180g Le Paludier de Guérande coarse grey salt
- 180g caster sugar
- 4 level tbsp different pepper grains
- Zest from 1 lemon
- 1 chopped bunch of dill
- 1 tbsp coriander seeds
- 20 juniper berries
- For the spinach and potato salad:
- 1 kg new potatoes
- 100g young spinach shoots
- 1 tbsp chopped chives
- 2 tbsp olive oil
- 1 tbsp cider vinegar
- 10 juniper berries
- Le Paludier de Guérande ground salt
For 4/6 people
Preparation time: 20 minutes
Resting time for salmon: 24hrs
Mix together the Le Paludier de Guérande coarse grey salt, sugar, pepper, lemon zest, coriander seeds, juniper berries and dill. Rinse the salmon and dry it well. Place half of the salt/sugar/lemon/seeds/ berries/dill/pepper mixture on a plate. Place the salmon on top and then cover with the rest of the preparation. Cover with cling film and place in the fridge for 24hrs.
Remove the salt crust from the salmon and wipe the fish. Cut into cubes.
Peel the potatoes and steam them. Cut them into slices. Wash and dry the spinach shoots. Soak the juniper berries in the vinegar.
Combine the vinegar, berries and olive oil. Pour the vinaigrette over the spinach leaves and the potato slices. Sprinkle with Le Paludier de Guérande ground salt, pepper and chopped chives.
Divide the potatoes and spinach shoots between the plates. Place 4 cubes of Salmon Gravlax on each plate.
Serve with a dill cream sauce or a light mustard.