Fresh Raw Salmon Escalopes with Olive Oil, Ginger, Pink Peppercorns, Dill Cream & Guérande Salt

Ingredients (Serves 4)

• 450 g salmon fillets
• Flat-leaf parsley
• 4 g freeze-dried pink peppercorns
• 30 g fresh ginger
• 20 cl fresh cream
• 1 bunch dill
• Guérande salt
• Freshly milled pepper
• 2 tablespoons olive oil

Preparation Time: 25 minutes

Difficulty: Medium (3/5)

1. Cut the salmon into thin escalopes. Strip the flat-leaf parsley leaves, lightly crush the pink peppercorns, peel and finely dice the ginger, and finely chop the dill.
2. Whip the fresh cream, seasoned with salt and pepper, until smooth. Fold in the chopped dill.
3. Lay the salmon escalopes on a board and brush both sides generously with olive oil.
4. Arrange the escalopes in a ring on 4 chilled plates. Sprinkle with crushed pink peppercorns, diced ginger, Guérande salt, and freshly milled pepper.
5. Pipe the dill cream into the center of each plate.
6. Garnish with flat-leaf parsley leaves.

Expert Tip: This recipe demands the freshest possible salmon—always check for vibrant color, firm texture, and a clean ocean scent at purchase for optimal safety and flavor.