Marinated salmon and foie gras
Matteo Baronetto - Carlo Cracco
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.
