For a recipe for six, count a 700g salmon fillet. Mix in a salad bowl 50 g of coarse salt, 60 g of brown sugar and a bunch of dill, washed and chopped. Add 7 g of black pepper or pink peppercorns, according to your taste. Pat the salmon dry, then roll out a large rectangle of cling film and lay the fillet on it, skin against the film. Cover it with marinade, and fold the film to wrap the fish. Keep 3 days in the fridge. The easy trick:lay a cutting board on top to apply pressure. Before serving, unwrap, rinse quickly under water and cut your Christmas salmon into thin slices!
For a recipe for sixteen people, plan for a nice Christmas turkey prepared by your butcher. Rinse it, then dry it. Using the tip of a knife, gently lift the skin of the egg whites and slip in thin slices of butter. Peel two apples, core them and cut them in half, then slide them inside the turkey. Do the same with two onions and two cloves of garlic. Place the turkey in an oven dish, and oil it with a brush. Salt, pepper. Stay the easiest! Pour 25 cl of champagne over the turkey and inside, before baking for 4 hours in a preheated oven at 160°C.
For a recipe for eight, prepare a rectangular cake pan. Place the mold on a ready-made sponge cake one to two centimeters thick, then cut three plates the size of the mold. Place one of them at the bottom and soak with a few drops of amber rum. Pack 75 cl of vanilla sorbet on the sponge cake, then place a second plate and soak again. It's easy to vary the flavors, adapt according to your tastes! Pack over 75 cl of raspberry sorbet, and finish with the soaked sponge cake. Place in the freezer for one hour. Unmold 10 minutes before serving and garnish with fruit wedges...yule log is ready!
