Juniper and Dill Cold Salmon with Fennel-Green Bean Salad | RICARDO

Ingredients

• 1 tbsp dill, finely chopped
• 1 tsp salt
• 3/4 tsp sugar
• 1/2 tsp juniper berries, crushed
• 1 lemon, zest finely grated
• 1 salmon fillet without skin, about 2.2 lb (1 kg)
• 3/4 cup (180 ml) mayonnaise
• 2 tbsp (30 ml) lemon juice
• 1 pinch Espelette pepper, or more to taste
• 1/2 lb (225 g) green beans, trimmed and blanched for 2 minutes
• 2 fennel bulbs, thinly sliced on a mandoline
• 1/4 tsp salt
• 2 shallots, thinly sliced on a mandoline
• 2 tbsp dill, finely chopped
• 2 tbsp fennel fronds, finely chopped
• 2 tbsp (30 ml) white wine vinegar