Salmon and Crisp Gruyere Melt

Preheat your oven to 200C. Brush the salmon fillet with melted beef tallow and sprinkle with half of the sea salt. Place the salmon on a parchment-lined baking sheet and bake for 10 minutes until it flakes easily. Remove the skin and bones, then shred the salmon finely with a fork in a small bowl. Stir in the raw egg yolk and the remaining sea salt to create a rich, cohesive salmon paste.

Line a clean baking sheet with fresh parchment paper. Grate the Gruyere cheese finely and spread it out into a flat, even circle about 6 inches in diameter. Bake at 200C for 6 to 8 minutes, watching closely until the cheese is completely melted, bubbling, and starting to brown at the outer edges.

Remove the cheese crust from the oven and let it cool for 30 seconds so it begins to set but remains pliable. Quickly spoon the warm Salmon Filling down the center of the cheese circle. Using the parchment paper to assist you, fold one side of the warm cheese circle over the filling, then the other, wrapping it into a tight, hand-held envelope shape. Let it rest for 2 minutes to crisp up completely before picking up to eat.