1 lemon, zested |
2 cups coarse sea salt |
1/2 cup sugar |
1 tablespoon whole white peppercorns |
1/2 bunch fresh dill |
2 pound side salmon, 1-inch thick, pin bones removed, skin on |
1 package active dry yeast |
1 1/2 cups warm milk (108 to 110 degrees f) |
1 cup all-purpose flour |
1/2 cup buckwheat flour |
1/2 teaspoon salt |
1 teaspoon sugar |
1/4 cup melted unsalted butter, plus more for sauteing |
3 large eggs, separated |
1 recipe dill creme fraiche, recipe follows |
1 recipe radish-lime salsa, recipe follows |
1/2 cup creme fraiche |
1/2 bunch fresh dill, leaves coarsely chopped |
1/2 lemon, juiced |
1 teaspoon sea salt |
1 bunch radishes, coarsely chopped |
1 tomato, coarsely chopped |
1/2 red onion, coarsely chopped |
1/2 bunch fresh cilantro leaves |
2 tablespoons rice wine vinegar |
1 lime, juiced |
1/4 cup extra-virgin olive oil |
sea salt and freshly ground black pepper |
