Anti-cholesterol, antidiabetic, antioxidant, rich in fibre, rich in omega 3, gluten-free,lactose-free, without egg
Young shoots of spring and salmon gravlax
2 steaks salmon with skin
150 g coarse salt
50 g sugar
400 g of fresh beet
1 bunch of dill
1 organic Lemon
48 h in advance: remove the skin from the salmon with a knife and set aside.
Rinse and dry the dill. Remove weeds by dragging the stem between your fingers.
Zest previously washed lemon.
Mix the dill, lemon zest and crushed pink peppercorns.
Add to the large mixture of salt and sugar.
Peel beets and mix it coarsely.
Keep the beet mixed in a bowl.
Place a large sheet of cling wrap on the work plan.
Spread two-thirds of the salt, lemon sugar and dill.
Place above the skin of the cobblestones of salmon and salmon.
Mix the remaining third of the salt, lemon sugar and dill with the beet mixture. Spread the
pulp thus obtained on top of salmon. Close the food film.
aluminum, place on a dish and book cool 48 hours.
Prepare the dressing by mixing the mustard and spoon of balsamic vinegar.
Add the olive oil in net. Adjust seasonings.
Make the salad Florette in large soup bowls.
Add the slices of avocado,
fine Apple sticks and a few slices of radish.
Season dressing before serving.