Companion Salmon Gravlax

• 600 g salmon
• 6 sprigs dill
• 200 g coarse salt
• 200 g sugar
• Mixture of pink peppercorns and black pepper
• 1.5 egg yolk
• 1,5 tsps Dijon mustard
• 75 ml rapeseed oil
• 1,5 tsps cider vinegar
• 3 tbsps thick crème fraîche
• 1,5 tsps honey
• 1,5 tsps pink peppercorns
• 1,5 tbsps dill
• Salt, pepper

This recipe is created with the i-Companion XL heating food processor. #Spring2021

Remove the skin from the salmon. Chop the dill.

On a plate, mix the salt, sugar, dill and spices. Place the salmon on the plate, flesh side down. Cover with cling film and place a weight on it. Put it in the fridge for 24 hours.

The next day, remove the fillet and rinse it with clean water. Blot it with kitchen paper to absorb moisture. Season with pepper and sprinkle with dill.

Put the egg yolk and mustard into the bowl with the Mixer attachment. Lock the lid with the cap and set it to Speed 6 for 2 minutes 30 seconds. Gradually pour in the oil through the cap.

In a bowl, dilute the honey in the vinegar and then pour it into the bowl. Lock the lid with the cap and set it to Speed 6 for 30 seconds.

Add the cream, herbs and pink peppercorns. Season with salt and pepper. Lock the lid with the cap and set it to Speed 7 for 30 seconds.

Finely slice the salmon and serve with the sauce and lemon wedge.