*recipe adapted from moutarde-clovis.com
2 salmon fillets
6 tbsp Reims champagne vinegar
3 tbsp honey
1/2 tsp of pink berries
1 small bunch of dill
Cut the salmon steaks into thin slices.
Place them flat on a deep plate.
Mix the vinegar with the honey and sprinkle the salmon slices.
Cover with chopped dill and crushed pink berries. Salt.
Cover the plate with cling film and place it in the fridge for at least 12 hours.
The next day, serve these salmon slices as an aperitif on toast or as a starter with lamb's lettuce, a few drops of fresh cream, and pieces of clementines.
Wine vinegar 7% acidity, sulfites.
*Allergen information: contains sulfites
Storage: store in a cool dark place.
Shelf life: vinegar is part of the list of food exempted from expiry date for optimal use.