Crusted Salmon

Wash, pat dry and place the salmon fillet in a large bowl to marinade with the vodka, orange juice and juniper berries.

Meanwhile, coarsely chop the crab meat.
Brown a clove of garlic in a large pan with two tablespoons of Extra Virgin Olive oil. When the garlic turns golden brown, remove it and place the chopped crab meat in the pan.
Stir well and let it brown, add salt, then add the chopped parsley, cream and a hint of chili powder. Turn off the heat and set aside.

Line a plum cake mold with parchment paper. Roll out the puff pastry over the parchment paper inside the mold and ensure that it adheres well to the bottom and all four sides. Cut and remove the excess dough, then knead it and make a rectangle, which you can then use later to form the seal.

Distribute the mix of crab meat on the bottom and on the sides, levelling it with a spoon.
Cut the salmon fillets in pieces large enough to fill the space in the mold but leave enough room for another layer of crab meat on top. Seal with the rectangle of puff pastry previously prepared.
Seal the edges well by pressing them together, if necessary use a little milk or egg white.

Bake in a preheated oven at 375°F for about 45 min.
When it has cooled, remove it from the mold and place upside down on a serving plate.
Glaze with the reduced marinade and decorate with thin slices of orange.