Ingredients for 4 people:
200 g Scottish salmon fillet,
250 g pitted green (or black) olives,
2 cloves of garlic without their germ,
a tablespoon of drained capers,
4 anchovy fillets in oil,
200 g coarse gray sea salt,
1 tablespoon caster sugar,
black pepper from the mill.
Preparation:
1.The day before, pepper the salmon fillet then place it in a bowl containing the coarse salt and sugar mixed together. Roll it up so that it is well coated and place it in the refrigerator.
2. In the morning, wipe the salmon carefully to get rid of the coarse salt, then chop it finely with the olives, capers, garlic and anchovies. Add the olive oil, pepper and mix well with a spatula.
This tapenade can be served with poached eggs or on slices of toasted country bread
