from Manior aux Quat'Saisons, England

• Fresh Salmon
• Dijon or Herbed Mustard
• Shallots, finely chopped
• Fresh Dill, finely chopped
• 1 cucumber, sliced
• White wine vinegar
• Pinch of sugar
• Sour Cream
• Caviar
• Cayenne pepper

Separate a salmon filet with a fork into small pieces. For each ½ cup of salmon, add a teaspoon of Dijon or herbed mustard along with finely chopped shallots and fresh dill. Press into an oiled ring, leave in the refrigerator for at least four hours to cook the fish.

Thinly slice a cucumber, making fluted edges with a fork or zester if desired. Removing the peeling is optional. Carefully press the salmon from the ring and place in the center of a small plate. Surround the salmon with the cucumber slices. 

Make a dressing of ½ oil and ½ vinegar and add mustard and sugar to taste. Drizzle around the salmon and cucumbers. Top the salmon with a dab of sour cream and caviar. Sprinkle with a little Cayenne Pepper. 

Serve as an appetizer or as a luncheon dish. Each half- cup of salmon makes one serving.