FOR THE SALMON TARTARE
Clean the salmon and cut it thinly as tartare, season with oil and herbs. Mould in the Gourmand triangle moulds, then blast chill before removing from the mould.
FOR THE GHERKINS
Bring the marinade to a boil, then dip the gherkins in for a few minutes. Leave to cool.
COMPOSITION OF THE DISH
Place the tartare on the dish, then place the butter curl in the corner and season it with salt flakes. Place the other ingredients on top of the preparation.