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Recipe

Gravlax millefeuille and crunchy vegetables with a basil and citrus vinaigrette

Gravlax millefeuille and crunchy vegetables with a basil and citrus vinaigrette
By the chef
Christophe Foulquier

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!