Ingredients
Preparation
- Chop dill and tarragon.
- Combine salt, sugar, dill, tarragon and zests.
- Season Norwegian salmon with the above, cover and refrigerate overnight.
- Pan-fry seasoned salmon on skin side until light brown and crispy, cooked halfway through. Set aside.
- Blanch three-quarters of the cauliflower. Pat dry and mix in a blender with heavy cream and goat cheese until smooth. Season to taste.
- Divide remaining cauliflower into florets and pan sear with oyster mushrooms. Finish with lemon juice, chives and season to taste.