For 6 servings, start with a 700g salmon fillet. In a bowl, mix 50g coarse salt, 60g brown sugar, and a bunch of washed, chopped dill. Add 7g black or pink peppercorns to taste. Pat the salmon dry, lay it skin-side down on a large sheet of cling film, cover with the marinade, wrap tightly, and refrigerate for 3 days—place a cutting board on top for gentle pressure. Before serving, unwrap, rinse under cold water, and slice thinly for an elegant appetizer.
For 16 guests, ask your butcher for a prepared turkey. Rinse and dry it thoroughly. Gently loosen the skin over the breasts and slide in thin butter slices. Peel and core 2 apples, halve them, and stuff inside along with 2 onions, 2 garlic cloves. Place in a roasting dish, brush with oil, season with salt and pepper. Pour 25cl champagne over and inside, then roast for 4 hours in a preheated 160°C oven for juicy, festive perfection.
For 8 servings, line a rectangular cake mold with a 1-2cm thick ready-made sponge cake, cutting three layers to fit. Place one layer at the bottom, soak with amber rum. Spread 75cl vanilla sorbet, add second layer (soaked), then 75cl raspberry sorbet, and top with the final soaked layer. Freeze for 1 hour. Unmold 10 minutes before serving, garnish with fruit wedges—experiment with flavors for your perfect holiday twist!
