Grawlax style marinated salmon
Cut the salmon into 2 x 8 x 2 cm rectangles, marinate them for 6 hours in the salt and sugar. Dry them and roll them in cling film, refrigerate overnight
Pea Cream:
Fry the peas in butter with the shallots and garlic, add the white wine, cream and milk, cook for about 4 minutes, drain, mix, season.
Onion pickles:
Cut the onion into "flakes". Bring the water to a boil with the sugar and vinegar, pour over the onion "flakes", set aside.
Finish and layout:
In a plate, place the cream of peas, place on top a rectangle of marinated salmon and an onion "flake".
Decor:potato chips, dill.
This recipe is paired with tuna carpaccio.
A recipe by Görgen Tiden. Thuriès Gastronomy Magazine
http://www.recettes-hubert.com/2014/08/26/carpaccio-thon-pasteque-marine-citron-confit/
