Salmon gravalax, new potatoes and wild rocket

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  • 150 g coarse grey sea salt
  • 150 g fine salt
  • 100 g caster sugar
  • 20 g mignonette pepper
  • 15 g crushed juniper berries
  • a bunch dill
  • 1 lemon
  • 1 fillet Scottish salmon weighing 750 g
  • 1 kg new potatoes
  • coarse salt
  • 1 glass water (200 ml)
  • 4 handfuls wild rocket
  • the juice 1 lemon
  • a splash olive oil
  • sea salt
  • 1 bunch chives
  • 5 tablespoons olive oil
  • the juice 1 lemon
  • freshly ground black pepper


Serves 4

 hours before, prepare the salmon gravalax

Combine 150 g of coarse grey sea salt, 150 g of fine salt, 100 g of caster sugar, 20 g of mignonette pepper and 15 g of crushed juniper berries in a bowl.

Detach the leaves from a bunch of dill, pare the zest from 1 lemon (3 required in total for the recipe) and add them. Mix well.

Put half this marinade on a baking tray or dish, then place 1 fillet of Scottish salmon weighing 750 g on top, with its skin and bones.

Cover with the rest of the marinade and leave in a cold place for 24 hours.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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