With hazelnut, dried olives, fennel and a mascarpone and dill dressing
For 10 servings
800 g salmon filet
200 g salt
2 tangerines, the zests
2 shallot, diced
50 ml olive oil
1 lime, the zests
1 fennel bulb
100 ml rice vinegar
1 lime, the zests
2 g salt
80 g dill
200 ml sunflower oil
200 ml Debic Cream Plus Mascarpone
30 g tangerine juice
10 g cider vinegar
1 tangerine, the zests
1 g salt
50 ml dill oil
40 Taggiasca olives
20 hazelnuts roasted
30 dill tips
Maldon salt crystals
Mix the salt and the tangerine zests.
Place the salmon fillets on a layer of salt and cover with the rest of the salt.
Leave to marinate in the refrigerator for 2 hours.
Rinse and dry the fillets well.
Keep covered in the refrigerator.
Clean the fennel and slice into thin strips using a Japanese mandolin.
Marinate the sliced fennel in the rice vinegar, lime zest and salt.
Vacuum seal and let marinate for at least 4 hours.
Mix the dill together with the sunflower oil in the blender for 20 minutes until it is above 70 °C.
Pass through a fine sieve and store in a squeezy bottle.
Add the tangerine zest, juice, vinegar and salt to the Debic Cream Plus Mascarpone and let it infuse for 4 hours.
Pass through a fine sieve.
Mix the dill oil into the mascarpone cream à la minute and season with salt.
Rinse the olives well and dry in the dehydrator at 50 °C for 12 hours.
Store in a tightly closed container with silicone granules.
Cut the salmon à la minute into tartare and mix with the finely sliced shallot, lime zest and olive oil.
Arrange the tartare on the plate using 2 rings.
Finish the dish with the fennel, the dried olives, the hazelnuts, the dill tips and the dressing.
Instead of chopping the salmon into a tartare, it is also possible to slice the marinated salmon and serve it with the dressing on the side.
Topped with the sliced fennel.