75g Crème Fraîche
Juice of 1 Lime
1teaspoon Dijon Mustard
Few dashes of Worcestershire Sauce
few dashes of Tabasco
1 teaspoon Capers, Chopped
1teaspoon Caper Juice (Liquid From Caper Jar)
Pinch of Sea Salt
Pinch of Ground Black Pepper
1teaspoon of Chopped Dill
1 teaspoon of Finely Chopped Chives
250g Poached Salmon
250g Oak Smoked Salmon
Mix together, season and mould. Refrigerate until firm.
Unmould & wrap in thinly sliced Smoked Salmon, rewrap in fresh cling film.
50g English Mustard
50ml Champagne Vinegar
50ml Lemon Juice
Salt & Pepper
Place the mustard, vinegar, sugar and lemon juice in a blender.
Turn on and slowly pour in the oil; season with salt and pepper.
1/2 cup Mayonnaise
1 tbsp Horseradish
1 tsp Fresh Lemon Juice
Mix all ingredients together.
Place 6-8 pieces of baby leeks, marinated in a little vinaigrette.
Place the mustard sauce and horseradish mayonnaise on the plate.
Place the salmon Rillette on the leeks and place a line of caviar on the top.
Finally finish with some micro herbs.