Open sandwich gravlax & soft-boiled egg

Step 1. Gravlax with Raspberries

1. Dry the fish in paper towel.
2. Mix the salt, sugar, raspberries crushed with a fork (keep a few raspberries for the garnish) and the pink peppercorns. Mix thoroughly.
3. Coat the salmon with this mixture, cover with plastic wrap and put in the fridge for 24h.
4. Remove the salmon, rinse it and tap gently to dry it.

Step 2. Soft-Boiled Egg

1. Cook the eggs for 6 min, starting in hot water, and then shell them. Crush the pink peppercorns with a mortar.
2. Crush a few pieces of raspberry. Thinly slice the onion.

Step 3. Plating-Up

1. Add oil to the slices of bread and toast them under the grill for 5 min. Thinly slice the salmon.
2. Spread the toast with crème fraîche and top with the thinly sliced salmon.
3. Place half a soft-boiled egg and sprinkle with pink peppercorns.
4. To garnish, add a few pieces of fresh raspberry, a few strips of red onion and a few shoots.