Truffle Salmon Gravlax

1. Preparation of salmon gravlax:

- Mix the coarse salt and sugar in a bowl.

- Place a sheet of cling film on a tray or in a dish.

- Spread an even layer of the salt-sugar mixture in the center.

- Place the salmon fillet on this layer, then cover it with the rest of the salt-sugar mixture.

- Pour a tablespoon of the black truffle olive oil mixture onto the salmon, spread gently with the back of a spoon.

- Season lightly with pepper, then wrap the salmon tightly in cling film.

- Place a weight on top (a box or heavy dish) and marinate in the refrigerator for 12 to 24 hours, turning the salmon halfway through.

2. Rinsing and slicing:

- Once the marinating time has elapsed, remove the salmon from the film and rinse it quickly under cold water to remove excess salt and sugar.

- Dry gently with absorbent paper.

- Using a sharp knife, slice the salmon thinly on the bias.

3. Assembling the plate:

- Arrange the slices of gravlax salmon harmoniously on each plate.

- Add a few slices of summer truffle on the salmon slices.

- Sprinkle with white truffle balsamic vinegar pearls to add a tangy and elegant touch.

- Decorate with bean sprouts for a crunchy and fresh touch.

- Add sprigs of dill to flavor and embellish the plate.

​

Signorini TARTUFI Tip

Serve chilled with slices of toasted bread or focaccia with olive oil.

For an added option, serve with a light cream flavored with black truffle (mix a little crème fraîche with a drop of truffle oil).