Ingredients

Preparation tips

Take a fresh salmon. Marinate it in salt and sugar and with a mixture of a clove pod and a pod of cinnamon, for 7 hours.

farce:

Make a Julienne of Butternut and Céleri Rave. Blanch for 20 seconds in boiling water and stop cooking in ice cubes.

Mix chopped ginger with fresh goats. Add the julienne of vegetables to make a stuffing.

Cut the gravlax salmon into thin strips. Place the stuffing on the salmon and roll it in a film to make it a sausage.

Let stand 12 hours in the fridge

Cut into small sections and server!