Gravlax salmon, egg yolk vinaigrette, "One Ultreïa" caviar

For four persons



  • 160g salmon filet
  • 20g of "One Ultreïa" caviar
  • For the marinade :
  • 5g of sugar
  • Green Lemon zest
  • Orange zest
  • 12g of coriander seed
  • 2 badians or star anise
  • 2 cloves
  • 1 juniper berry
  • 20g of coarse ground pepper
  • 30g of coarse salt
  • For the vinaigrette :
  • 4 egg yolks
  • 1 teaspoon of mustard
  • Extra virgin olive oil
  • Green Lemon juice
  • Salt 
  • Pepper



1. Prepare the salmon filet : debone a fish, mix all the marinade ingredients and put the fillet in it during 12 hours. After this period rinse it with cold water during 20 minutes.

2. Prepare the egg yolk vinaigrette : put the four egg yolks and the mustards in a small saucepan. Cook over a very low heat. Stir regularly with a wooden spoon without admitting air, until to get a textured sauce. Remove from heat, season with salt and a dash of lime juice.

3. Cut 4 regular salmon cubes and place them in each plate. Add gently a quenelle of caviar on each of them. Finish a comma of egg folk vinaigrette, serve immediately. 



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