Gravlax, smoked salmon

Smoked salmon:

Use boneless smoked salmon that has already been sliced. Place a piece of butcher foil on an oblong platter and then cover this platter with the slices of smoked salmon. Freeze this platter for several hours until the salmon is frozen. Then you use a large cutter to cut out this salmon, you can repeat this later if you have any leftovers.


1 piece of salmon skinless skin

60 grams of coarse sea salt

60 grams of sugar

1 bunch of dill

1 piece of lemon zest

1 piece orange zest

4 tablespoons of gin

Mix the coarse sea salt and the sugar and coat the top of the salmon with it.

Put the other ingredients in a food processor and turn this until you get a paste-like substance and smear the top of the salmon with it.

Pack the salmon in butcher foil and put it under pressure for 24 hours.

After 24 hours, the salmon should be rinsed clean and you will notice that all the flavor has been absorbed into the salmon.

Cut this salmon in long strips and if desired, this salmon can be burned with a gas burner.

Portion the salmon into square cubes.


Quinoa salad:


250 grams of quinoa

1 granny smith apple

15 grams of lemon juice

20 grams of sushi vinegar

Salt and pepper to taste

Boil the quinoa in 50 milliliters of broth or salted water for 12 minutes, the quinoa is cooked when the membranes peel off the seeds.

Drain the quinoa in a sieve and cool.

In the meantime, you can cut the granny smith apple julienne (very fine cubes).

When the quinoa has cooled, all products can be mixed with the quinoa.

Sour cream:


200 grams of sour cream

1 piece of lemon zest

½ piece of lemon juice

Add salt and pepper to taste.

Then put this in a piping bag so that you can make beautiful dots on the dish.



50 grams of sushi vinegar

30 grams of chardonnay vinegar

13 grams of yuzu juice

1 piece of lemon zest

1 piece of lime zest

140 grams of olive oil

Add salt and pepper to taste.

Mix everything together in a food processor or mixer except the olive oil.

Run the food processor and add the olive oil drop by drop until a nice bound dressing is formed.

Tapioca prawn crackers:


100 grams of tapioca granules.

Cook the tapioca granules in plenty of boiling water. The tapioca granules are cooked when they become transparent.

Drain the tapioca granules until most of the moisture has disappeared.

Take a tray and put baking paper on it and spread the tapioca granules over your baking paper.

Let this dry in the oven at 70 degrees Celcius hot air for 5 hours.

When the tapioca has dried properly, you can fry it at 180 degrees.

Until the grains pop, remove them from the fryer and salt the prawn crackers.


Garnish the dish with a few sprigs of dill and watercress.