Salmon gravlax with beetroot, granny-smith apples, sour cream, squid ink tile |

Preparation time: 30 min

• Preparation

  Roast the spices in the oven for 5 minutes and then grind them or use a mortar and pestle to obtain a fine powder.

  Zest the lemons and limes and then juice them.

• Salmon Graxlax

  In a mixing bowl, combine the salt, sugar, spices and beet juice.  Place the salmon in a sufficiently large tray with high sides.  Cover entirely with the beet juice mixture.  Cover with plastic wrap and let rest in the fridge for 24 hours.  Rince the salmon, making sure to keep the beet juice and place it on a resting grill or tray with holes.

  Place, uncovered in the fridge for 36-72 hours and make sure to brush with the beet juice a few times a day.

• Squid ink tile

  Pass the flour through a tamis and then combine all of the ingredients in a mixing bowl making sure to stir until there are no longer any clumps.

  In a hot non-stick pan with a little bit of butter, pour enough of the squid ink mixture to coat the bottom of the skillet.  Cook on medium heat until all of the moisture has evaporated.  Once cooked and crispy, remove from the pan gently and transfer to a baking sheet lined with paper towel.  Continue this process until you have enough tiles.

  Be careful when manipulating the tiles as they are quite fragile.

• Sour cream

  In the bowl of a stand mixer, mix the whipping cream with salt, the zests, maple syrup and the mild paprika.  Once you form soft peaks, season accordingly with salt, pepper and the citrus juice.

• Plating

  At the last minute, make nice mathcsticks with the granny smith apple.

  In the serving dish of your choice, place a few nice slices of the salmon gravlax.  Garnish with points of the citrus whipped cream and apple matchsticks.  Finalize the plate by placing the squid ink tiles as well as young sprouts of your choice.  A crack of pepper for those who wish can be nice as well.