Marinated salmon and foie gras

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.