Smoked Salmon with Microgreen and Herb Salad

Ingredients

1 side salmon, scaled

2lb light brown sugar

1lb kosher salt

3 stalks of fresh dill

1 tbs juniper berry

Farm egg

lumpfish caviar

lemon zest

crème fraiche

Instructions

Mix sugar, salt, and juniper berry together to create the cure and coat both sides of the salmon. Place salmon on a baking sheet and cover with remaining cure. Cover cure with the dill stalks. Add a second baking sheet on top of the salmon, and place weight (5lbs) on top.

Refrigerate for 24 hours, then flip fish and refrigerate another 24 hours. Rinse seasoning off salmon.

Wrap cured salmon in parchment paper and smoke for 12 minutes.

Slice salmon thin and plate with one farm egg yolk, lemon zest, lumpfish caviar, crème fraiche. Salt lightly and serve alongside micro green and herb salad.