Cured Salmon Tartare "en Croute"

In need of a champagne worthy appetizer or just a stellar summer brunch idea? Well... this one will knock the socks off of any business event or wedding of the like (or just a Sunday morning) and its really not all that hard to put together. There's so many different ways you can approach this recipe and customize it to your liking. I hope you enjoy the recipe and drop a letting me know what you think!!

Big shout out to @CopperRiverSeafoods for providing me with an awesome piece of coho salmon to play around with. Super fresh, great flavor, wild caught... doesn't get any better.
Link for more info here: https://www.copperriverseafoods.com/shop/?gclid=CjwKCAjwkLCkBhA9EiwAka9QRjE7NADP0UmgW-Oif1j8Kcw4oF9UV_ZYbXNqP2NQrIbc410DFi5fMhoCZS0QAvD_BwE

Ingredients:
2lbs fresh salmon (ask your fish counter for dates)
1 cup sugar
1 cup salt
1 cup chopped dill, fennel tops, chervil, parsley, and basil.
2 tbsp lemon zest
2 tbsp black pepper
Cover and cure for 36hrs

Black Pepper Tuile:
1/4 cup ap flour
1/4 cup sugar
1/4 cup melted butter
2 egg whites
pinch of salt
coarse black pepper

Lemon oil:
Flavorless Oil (canola, sunflower, vegetable etc..)
Zest of 1 lemon

1/4 cup creme fraiche (whipped)
Chives to garnish


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