Cut the salmon into 2 x 8 x 2 cm rectangles. Marinate them for 6 hours in the salt and sugar mixture. Pat dry, roll in cling film, and refrigerate overnight.
Sauté the peas in butter with shallots and garlic. Add white wine, cream, and milk; cook for about 4 minutes. Drain, blend until smooth, and season to taste.
Slice the onion into thin flakes. Boil water with sugar and vinegar, then pour over the onions. Let sit to pickle.
Spoon pea cream onto plates. Top with a marinated salmon rectangle and a pickled onion flake. Garnish with potato chips and dill.
This refined appetizer pairs perfectly with tuna carpaccio. View pairing recipe.
Recipe by acclaimed chef Görgen Tiden, featured in Thuriès Gastronomy Magazine.
