For 4 people
750 g of salmon 140 g of fine salt 155 g of sugar 4 g of fresh dill 8 white peppercorns 20 g of goose liver 3 g of Hawaiian black salt
Mix the salt, sugar, dill and white pepper together. Place the slice of salmon on a tray, cover it with the marinade and marinate in the fridge for 3 days. After marinating, rinse the salmon in cold water, dry it and cut it into 0.5 cm slices. Place three slices of salmon on a serving plate and lay two slices of foie gras over them. Grill under the overhead grill for 30 seconds. Season with the Hawaiian black salt.
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