Diced gravlax salmon, Cream & Morels, dill and chervil

2 days before cooking: marinate the salmon

Mix the salt, sugar, pink peppercorns, a few sprigs of dill and some lemon zest. Spread some greaseproof paper in a dish and place 3/4 of the mixture and the salmon onto it, skin side down.

Cover the salmon with the rest of the mixture. Leave in the fridge for 2 days, then carefully run the salmon under cold water before drying.

Cut the salmon into regular-sized cubes of around 2cm. Using a piping bag, place a dot of Isigny Sainte-Mère Cream & Morels on each cube of salmon.

Garnish with a chervil leaf and a sprig of dill on each cube.

You would also like

Roast monkfish, baby vegetables and Cream & Morels