Preparation: 10 min.
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Ingredients for
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400 g salmon fillets, skinned
400 g salmon fillets, skinned
400 g salmon fillets, skinned
400 g salmon fillets, skinned
400 g salmon fillets, skinned
400 g salmon fillets, skinned
1 Pomegranate
1 Pomegranate
1 Pomegranate
1 Pomegranate
1 Pomegranate
1 Pomegranate
1 lemon
1 lemon
1 lemon
1 lemon
1 lemon
1 lemon
20 g Honey
20 g Honey
20 g Honey
20 g Honey
20 g Honey
20 g Honey
15 g Sea salt
15 g Sea salt
15 g Sea salt
15 g Sea salt
15 g Sea salt
15 g Sea salt
4 sprigs of dill
4 sprigs of dill
4 sprigs of dill
4 sprigs of dill
4 sprigs of dill
4 sprigs of dill
150 g sour cream
150 g sour cream
150 g sour cream
150 g sour cream
150 g sour cream
150 g sour cream
1 tablespoon horseradish cream
1 tablespoon horseradish cream
1 tablespoon horseradish cream
1 tablespoon horseradish cream
1 tablespoon horseradish cream
1 tablespoon horseradish cream
1 Spring onion
1 Spring onion
1 Spring onion
1 Spring onion
1 Spring onion
1 Spring onion
Sesame seeds, black
Sesame seeds, black
Sesame seeds, black
Sesame seeds, black
Sesame seeds, black
Sesame seeds, black
Mixed fresh herbs
Mixed fresh herbs
Mixed fresh herbs
Mixed fresh herbs
Mixed fresh herbs
Mixed fresh herbs
shiso purple cress
shiso purple cress
shiso purple cress
shiso purple cress
shiso purple cress
shiso purple cress
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About this recipe
Brine the salmon in the refrigerator for 24 hours. The finishing process itself only takes ten minutes. It's amazing how something so simple can be so subtle and delightful!
You can read the full recipe on page 76 from Chez Pascale
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