RGFE

Directions

for the gravlax:

Step 1

Freeze the salmon at a temperature of -18°C for 96 hours, and thaw slowly in the refrigerator (it will take about a day). When the salmon fillet is ready, you can prepare the marinade. Combine the juniper berries, peppercorns and cumin seeds in a mortar and crush them to release their aromas.

Step 2

In a bowl, combine the salt, sugar and dill and the spices and mix. Dry the thawed salmon fillet using paper towels. Spread a first layer of marinade on the base of a baking dish, put in the salmon fillet and cover the fish with another fillet (if you have prepared two or if you have cut it in half, make sure that the two flesh sides are together), and cover with the remaining marinade. Cover the dish with clingfilm.

Step 3

If using two fillets, weigh the fish down, and place in the refrigerator. Leave the salmon to marinate for 48 hours, making sure to drain the juices every 12 hours. At this point the salmon is ready. Rinse briefly under running water, pat dry with paper towels and cut into thin slices.

for the focaccia:

Step 1

Sift the flours into the bowl of a stand mixer, add the dried yeast and start the mixer with the dough hook fitted. Once combined, add the honey. At this point, add about three-quarters of the total amount of water, a little at a time. Once the dough has taken shape, add the salt and the remaining water a little at a time. When all the water has been absorbed, slowly add the oil (as for water) to allow the dough to absorb it gradually, so it develops a strong gluten structure.

Step 2

Knead the dough in the stand mixer for about 15 minutes, then tip it onto a floured worktop. Fold the dough, taking the ends and folding them inwards, turn and fold and then flip over to form a smooth ball and transfer it to a bowl. Cover the bowl with plastic wrap and leave to rise for a couple of hours. After this time, the dough will have doubled in size. At this point, oil a 35x28cm baking tin and tip the dough into it.

Step 3

Spread the dough with your fingertips very gently so as to cover the tin. Drain the organic canned datterini tomatoes then scatter them over the dough, drizzle with olive oil and sprinkle with salt. Lastly, sprinkle with oregano and leave to rise for another 30 minutes. Bake the focaccia in a preheated oven at 220°C for 30 minutes. The focaccia with organic datterini tomatoes and oregano is now ready to be cut into individual portions.

Cut the salmon in thin slices, place on the focaccia slices and serve while warm.