Petit Fours of Smoked Salmon with Green Sauce

Bisquit: Beat eggs with the sugar in a water bath until warm and then cool over ice. Sift flour and wheat powder and gently stir in with a wooden spoon. Add butter and salt, brush on a baking sheet lined with parchment about half a centimeter thick and bake in a hot oven at 180 degrees for 5 min.

Cool slightly and then cut out two bases the size of a loaf pan.

Mousse: Mix the still warm fish stock with the diced smoked salmon in the Moulinette form, whisk finely, pass through a hair sieve and stir with the gelatine dissolved in a little white wine. Season with the juice of one lemon, salt and cayenne pepper and fold in the not quite firm whipped cream.

Insert: line a loaf pan with parchment paper and insert a biscuit base. Spread the salmon mousse about 1 cm thick, place the second bisque base on top. Spread the salmon caviar evenly on top and sprinkle with the dill. Again brush the salmon mousse 1 cm thick and smooth with a palette. Chill in the refrigerator. Remove the loaf pan and cut 24 equal cubes from the brick. Mix the crème fraîche with the lime juice and brush the surface of the petit fours thinly with it, then wrap it in the slices of smoked salmon cut very thinly.

Sauce: Remove the stems from the kitchen herbs, rinse, rub dry well and chop coarsely. Finely whisk with crème fraîche, juice of one lemon and whipped cream.

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