• Cafiti Pickled red beets (1 jar)
• Salmon fillet (500g)
• Sugar (¼ cup)
• Coarse salt Croque-au-sel (¼ cup)
• Gin (or other spirit of your choosing) (4 tbsp)
• 4 radishes, thinly sliced
• Cafiti pickled yellow beets (1 jar)
• A few sprigs of dill or fennel
• Olive oil Nunez de Prado
• Wild pepper from Voatsiperifery mini grinder Comptoir de Mathilde
Preparing the gravlax
Step 1: Drain red beets and reserve liquid.
Step 2: In a food processor, render red beets to a smooth puree
Step 3 : In a bowl, mix sugar, salt, beet puree and gin.
Step 4 : Cover salmon with mixture and refrigerate for 24 hours
For plating (24 hours later)
Step 1: Once 24 hours is complete, rinse salmon and pat dry
Step 2: With a very sharp knife, thinly slice the salmon
Step 3: Imagine a half-circle design on your plate and follow it by alternating a thin slice of salmon, yellow beet, fine slice of radish, sprig of fresh herbs. Repeat pattern if needed.
Step 4: Finish with a drizzle of Nunez de Prado olive oil and freshly ground Wild Voatsipériféry pepper with grinder from Comptoir de Mathilde.
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