Authentic Scottish Salmon Tapenade Cured with Gray Sea Salt and Black Pepper

Ingredients (serves 4):

• 200 g Scottish salmon fillet
• 250 g pitted green (or black) olives
• 2 cloves of garlic, germ removed
• 1 tablespoon 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, season the salmon fillet generously with black pepper. Mix the coarse gray sea salt and caster sugar, then roll the salmon in this cure until fully coated. Refrigerate overnight.
2. The next morning, carefully wipe off the salt cure from the salmon. Finely chop the salmon with the olives, capers, garlic, and anchovies. Stir in olive oil and freshly ground black pepper until well combined.

This versatile tapenade pairs beautifully with poached eggs or toasted slices of crusty country bread.