Ingredients

Dry Saumure 200 g grey French sea salt 100 g caster sugar 1 teaspoon crushed Black pepper 1½ kg Salmon Fillets skin and bones removed 2 carrots peeled and finely sliced 1 medium Red Onion finely sliced 1 stick Celery finely sliced 1 teaspoon Mustard seeds 1 teaspoon coriander seed ½ teaspoon Juniper Berry 2 Bay leaves finely sliced 1 sprig fresh Thyme vegetable oil Potato Blinis 500 g Large Potatoes 75 ml Milk 75 ml Cream 45 g Flour 2 egg yolks Nutmeg 2 tablespoons finely chopped chives Salt & Pepper Salmon Roe to garnish

Description

Have Gladwrap Ready. Sprinkle Salmon Fillet On Both Sides With Salt, Sugar And Pepper. For Best Results, Prepare At Least Two Days In Advance. Marry The Oil With Some Aromat As Well So Overnight We Soak And Two Days At Least With The Oil And The Aromat. S

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