[usr 4]
Cut the deboned and peeled salmon into two or three parts.
Marinate these salmon loins with a mixture of 40% salt, 58% sugar and 2% white pepper (milled), and chopped dill, for about 38 hours.
Cut the peeled cucumbers and radishes with a mandolin.
Blanch the broccoli, cool and cut into strips.
Mix the two mustards.
Add a spoonful of sugar and a spoonful of cider vinegar, then emulsify by incorporating the sunflower oil.
Season. Obtain a fairly thick sauce.
Emulsify the remaining cider vinegar with the hazelnut oil, salt and pepper from the mill.
Block the loins at great expense, then cut into thin strips and place them on a plate.
Brush with the mustard sauce, then add the seasoned vegetables with the vinaigrette.
Sprinkle with dill and civet sprigs (optional).
Drizzle with vanilla oil (optional).
Serve as an accompaniment to grilled toast.
A creation of Chef Hubert
