Ingredients:

  • 5 lbs Skin-on Salmon Fillet (center cut, pin bones removed, sushi-grade quality essential)
  • ½ cup Coarse Sea Salt
  • ½ cup Granulated Sugar
  • 1 cup Fresh Dill, roughly chopped
  • 1 Tbsp Black Peppercorns, cracked
  • 2 Tbsp Quality Gin (e.g., London Dry)
  • 8 oz Cooked Bay Shrimp (medium-sized, peeled)
  • ½ cup White Wine Vinegar
  • ½ cup Water
  • 2 Tbsp Granulated Sugar
  • 1 medium Shallots, thinly sliced
  • 4 slices Fresh Lemon, sliced
  • 2 Bay Leaves
  • 1 tsp Whole Black Peppercorns
  • 6 oz Flaked Smoked Trout (skin and bones removed)
  • 4 oz Crème Fraîche (or full-fat sour cream), cold
  • 2 Tbsp Unsalted Butter, softened
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Chives, finely minced
  • 1 tsp Prepared Horseradish (not cream style)
  • Sea Salt and White Pepper, To taste
  • Crusty French Baguette, sliced thin
  • Water Crackers or Crostini
  • Cornichons or other sharp pickles
  • Capers, drained
  • Lemon Wedges

Instructions:

  1. In a bowl, combine the salt, sugar, cracked peppercorns, and fresh dill. Mix thoroughly.
  2. Place the salmon fillet, skin-side down, on a large piece of cling film. Pour the gin evenly over the flesh. Cover the salmon flesh completely with the cure mixture, ensuring the sides are well-packed.
  3. Tightly wrap the salmon, sealing it securely. Place the wrapped salmon in a non-reactive dish and place a small weight on top to press moisture out. Refrigerate for 48–72 hours, turning the fish over and pouring off accumulated liquid every 12 hours.
  4. In a small saucepan, combine the white wine vinegar, water, sugar, bay leaves, and black peppercorns. Bring to a boil, stirring until the sugar dissolves. Simmer for 3 minutes. Remove from heat and let cool slightly (about 15 minutes).
  5. Place the cooked shrimp, sliced shallots, and lemon slices into a non-reactive container. Pour the still-warm brine over the shrimp mixture, ensuring they are submerged. Cover and refrigerate for at least 6 hours, or preferably overnight.
  6. In a medium bowl, or small food processor, beat the softened butter and cold crème fraîche until smooth and fluffy.
  7. Gently flake the smoked trout and fold it into the cream mixture. Stir in the lemon juice, chives, horseradish, and season with salt and white pepper. Avoid overmixing to maintain a slightly chunky texture.
  8. Transfer the rillettes to a small serving ramekin, cover, and chill for at least 30 minutes to firm up.
  9. Unwrap the cured salmon. Gently rinse off the cure under cold water and pat the fish completely dry. Using a long, sharp slicing knife, slice the gravlax thinly on a diagonal.
  10. Place the three main prepared components (Gravlax slices, Rillettes ramekin, Pickled Shrimp, drained of brine) prominently on the charcuterie board or platter.
  11. Artfully arrange the accompaniments (crackers, bread, cornichons, capers, lemon wedges) around the seafood. Garnish with extra fresh dill and serve immediately.