Recipe for Ginger Gravlax with Local Cherries

Grate the lemon zest. Mix the coarse salt with the ginger, zest, sugar, and white pepper.

Spread half of the mixture in the bottom of a large dish (the fish will release some liquid). Place the salmon with the skin side down, and cover with the remaining salt mixture.

Carefully cover with plastic wrap, place a weight - like a can or a heavy dish - and let marinate for 24 hours in the refrigerator.

The day before, prepare the cherry compote from our region. Pit the fruits and finely chop the chili.

Heat the olive oil in a saucepan and add the chili and cherries. Add the lemon juice, sugar, and 2 pinches of salt. Cook for 3 minutes while stirring, then cool, cover, and refrigerate until the next day.

The next day, rinse the cucumber, cut it into quarters lengthwise, and remove the seeds. Dice the flesh into small cubes. Add to the cherry compote, mix, and set aside.

Rinse the salmon fillet under a stream of water, gently rubbing to remove the salt crystals without altering the flesh. Place on a cutting board (marble is ideal). Using a long, flexible knife, slice the fillet into thin pieces by cutting at an angle and gliding along the skin.

To finish, sprinkle with young sprouts and serve very fresh, with a regional cherry compote, crackers, and thick cream.