Serves 6



750g salmon fillet(s)

140g fine salt

155g caster sugar

4g fresh dill

8 white peppercorns

20g foie gras

3g hawaiian black salt



Mix together the salt, sugar, dill, and white pepper. Place a fillet of salmon on a plate and cover it with the mixture. Leave it marinate in the fridge for 3 days. Once the marinating is finished, rinse the fish in cold water, dry and cut it into slices of 0.5cm each. Put three slices of salmon on each serving dish, and place 2 slices of fois gras on 2 salmon slices. Put it into the salamander for half minute. Add the hawaiian black salt to serve.