A nice first course to prepare in advance, and to serve on a blini with a small green salad.
Recipe for 10 people1 fresh salmon fillet with its skin - sea salt - ground pepper - 1 glass of pastis
Marinade : Olive Oil - dill and other herbs - red onion - mixed peppercorn - 1 lemon - 1orange
- Cover the salmon with salt and pepper on the flesh side and leave it for 2 days in the fridge.
- Rinse thoroughly the fillet to remove the salt and then sprinkle it with pastis.
- Cover the fish with the herbs, the onion, lemon and orange slices and olive oil. Marinate another 24 hours in the fridge.
- Just before serving, remove the herbs and citrus and cut thin slices without cutting the skin.
- Bon Appétit