Salmon Gravlax with coarse salt

Preparation: 20 min - Rest: 24h - Serves 4/6

Salmon fillet (800g)

180g Le Paludier de Guérande coarse salt

180g caster sugar

4 tablespoons pepper

Zest of one lemon

1 bunch dill, chopped

1 tablespoon coriander seeds

20 juniper berries

Step 1:
Combine Le Paludier de Guérande coarse salt, sugar, peppers, lemon zest, coriander seeds, juniper berries and dill. 

Step 2:
Rinse and pat dry the salmon fillet. Place half the salt/sugar/lemon/seed mixture, berries, dill and pepper in a dish. Place the salmon on top, then cover with the rest of the mixture.  

Step 3:
Strain and store in a cool place for 24 hours.

Step 4:
Remove salmon from salt coating, pat dry. Cut into cubes.