Remove the salmon from the freezer and leave it in the refrigerator for 3–4 hours,
Chop the salmon with a very sharp knife. (It is easier if it is still partially frozen. To avoid your fingers getting too cold, wear a kitchen glove wrapped in a plastic bag).
- Finely chop a bunch of chives,
- A handful of black olives,
- A large clove of garlic,
- A little ginger,
- Mix into the salmon,
- Season with fleur de sel and pepper generously
- Add 2 tbsp olive oil,
- Add the juice of half a lemon,
- Mix well, taste and adjust the seasoning if necessary.
Arrange on a plate using a ring mould,
Garnish with sprigs of cress.
This recipe can be served with baguette and a glass of Petite Arvine Château Lichten.
