Chef Hubert's Two-Mustard and Dill Marinated Salmon Loin with Cider Vinaigrette Vegetables

• 800 g salmon fillets
• 300 g cucumber
• 1 bunch pink radishes
• 300 g broccoli
• 1/2 bunch chervil
• 50 g dill
• 180 g Meaux mustard
• 100 g strong white mustard
• 30 g caster sugar
• 30 cl vanilla oil
• 5 g ground white pepper
• 30 cl cider vinegar
• 45 cl hazelnut oil
• 100 cl sunflower oil
• 10 g fine salt
• 1/2 bunch chives

• Active time: 5 minutes (plus 38 hours marinating)

1. Cut the deboned and skinned salmon fillets into 2-3 loins.
2. Marinate the loins in a cure of 40% salt, 58% caster sugar, 2% ground white pepper, and chopped dill for about 38 hours.
3. Thinly slice peeled cucumbers and pink radishes using a mandoline.
4. Blanch broccoli, cool, and cut into strips.
5. Mix the two mustards. Stir in 1 spoonful caster sugar and 1 spoonful cider vinegar, then emulsify with sunflower oil for a thick sauce. Season well.
6. Emulsify remaining cider vinegar with hazelnut oil, salt, and pepper for the vinaigrette.
7. Thinly slice marinated salmon loins and arrange on plates.
8. Brush with mustard sauce, then top with vinaigrette-dressed vegetables.
9. Sprinkle with dill and chervil sprigs (optional).
10. Drizzle with vanilla oil (optional).
11. Serve with grilled toast.

A creation of Chef Hubert, drawing on his renowned expertise in elegant French cuisine.