1 Mimosa of Cucumber and Apple
2 eggs 1 bunch chopped fresh parsley ½ red onion, diced ½ cucumber, diced ½ apple, diced 3 tbsp mayonnaise 2 tbsp nonpareil capers “Fleur de sel” salt and freshly ground black pepper
Preparation: Boil the eggs for 10 minutes. Peel and chop the eggs when cooled. Mix the eggs together with parsley, red onion, cucumber and apple. Add mayonnaise and capers. Season to taste with salt and pepper. Keep cool.
Candied Lemon Peel Peels of 3 lemons (reserve lemons for lemon cream)
1 tbsp sugar Preparation: Julienne the lemon skin and blanch it by covering the lemon skin in cold water in a small sauce pot, bringing it to a boil, and draining it.
Repeat two more times. Add the sugar, cover with water, and cook slowly until candied. Set aside and allow to cool. Lemon Cream 3 lemons 4 tbsp crème fraîche 1 bunch chopped fresh dill “Fleur de sel” salt and fresh ground black pepper
Preparation: Take out all of the lemon segments and dice. Squeeze the juice from the pulp. In a bowl, add the crème fraîche, lemon segments, lemon juice, and dill, stir to combine. Salt and pepper to taste. Raw and Smoked Salmon 9 ounces unsliced Perona Farms smoked salmon 9 ounces raw salmon 2 whole shallots, diced 1 bunch fresh chives, chopped “Fleur de sel” salt and fresh pepper Extra virgin olive oil
Preparation: Dice the raw and smoked salmon and put in a medium mixing bowl. Add the shallots and chives together with the salmon. Add the Fleur de sel salt, pepper, and extra virgin olive oil to taste.
To Serve: Dress the mimosa halfway in a presentation ring in the center of six plates. Add the salmon and cover with the lemon cream. Garnish with candied lemon peel. Serve cool.