boule de noël branche de sapin étoile d'anis bordure blanche

Diced gravlax salmon, Cream & Morels, dill and chervil

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Image mise en avant illustrant la recette "Diced gravlax salmon

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.

Image mise en avant illustrant la recette "Roast monkfish
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Roast monkfish, baby vegetables and Cream & Morels

10 minutes
No need to bake
4 servings


  • 150g fresh salmon
  • 45g sea salt
  • 40g sugar
  • 1/2 bunch of dill
  • 1 teaspoon of ground pink peppercorns
  • 1 organic lemon
  • 4-5 sprigs of chervil
  • 20g Isigny Sainte-Mère Cream & Morels