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Creamy lime salmon gravlax

INGREDIENTS :

3/4 cup of maple sugar
6 tablespoons of coarse salt
2 teaspoons of pepper
2 teaspoons of fennel seeds
1 tablespoon of tarragon
1/2 cup cider flavored with strawberries (Tentation du Cidrerie Verger Bilodeau)
1.2 kg of salmon

STEP TO FOLLOW :

Mix the coarse salt and sugar.
On aluminum foil, place half the salt mixture and half the dry ingredients.
Place the salmon fillet on top.
Place the rest of the dry ingredients and the cider on the salmon.
Cover and marinate in the fridge for 24 hours.
Flip the salmon and marinate for another 24 hours.
Take the salmon out of the fridge, uncover it and let it dry for a few hours.
Arrange the pieces of salmon, the lime cream and the Strawberries and Tarragon cider jelly from Cidrerie Bilodeau on a plate.

CREAMY LIME :

STEP TO FOLLOW :

Sprinkle maple sugar on the terrine of duck foie gras and apples from the Cidrerie Verger Bilodeau.
Use a kitchen torch, for caramelization.
Enjoy immediately with a good brioche bread.

INGREDIENTS - STEPS :

Cheese (brie, camembert or cheese of your choice)
Scrape the crust over the cheese and make grid inserts in it (optional, but for more flavor)
Mixed nuts of your choice (crushed, quantity to taste)
1 C. Bilodeau maple syrup soup
10 minutes in the oven at 350°C
Maple caramel and Bilodeau fleur de sel generous portion (garnish before serving)
Serve on the appetizer of your choice (bread, rusk, crouton…)

INGREDIENTS - STEPS :

Cheese (brie, camembert or cheese of your choice)
Scrape the crust over the cheese and make grid inserts in it (optional, but for more flavor)
1 C. Bilodeau maple syrup soup
10 minutes in the oven at 350°C
Bilodeau onion confit (garnish before serving)
Serve on the appetizer of your choice (bread, rusk, crouton…)

INGREDIENTS - STEPS :