Juniper and Dill Cold Salmon with Fennel-Green Bean Salad

Ingredients

• Salmon

  • 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)

• Lemon Mayonnaise

  • 3/4 cup (180 ml) mayonnaise
  • 1 lemon, zest finely grated
  • 2 tbsp (30 ml) lemon juice
  • 1 pinch Espelette pepper, or more to taste

• Salad

  • 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