Norwegian Salmon Gravlax With Sous Vide Eggs

Ingredients:

500 gms Salmon fillet

10nos Organic eggs

250 gms Lactose-free butter

250 gms Multigrain loaf

100 ml Olive oil

20 gms Crushed pepper

20 gms Dill leaves

30 gms Lemon juice

500 gms Himalayan pink salt

400 gms Sugar

Salt as per taste

Method

Marinate the salmon with dill leaves and lemon juice. And cover it completely with sugar and Himalayan salt and keep it for 24 hours.

Remove the salt and sugar coating and the moisture released from the fillet. Dry it completely using a paper towel. Slice it thinly.

Sous vide 5 eggs using a sous vide machine and food-grade plastic bags at 70 degrees centigrade for 30 minutes.

Make hollandaise sauce using lactose-free butter, lemon juice, and crushed black pepper.

Toast the multi-grain bread in olive oil, and top it with sliced salmon, eggs, and hollandaise sauce. Use a dill leaf for garnishing.