Reduce the apple juice by two-thirds with the ginger and thyme. Strain through a chinois and allow to cool. Combine with the other ingredients with the use of a hand-held mixer.

Julienne potatoes finely on a mandolin. Heat a non-stick skillet to medium heat coated with a little oil and butter. Drop the julienned strands into pan and season with salt and pepper. Cook until starting to brown. Remove from pan and cut out circles with a 2-inch by 2 1/2-inch high ring mold. Once you have 8 pieces return to skillet to crisp.

In a bowl combine the diced hard cooked egg yolks, whites and diced smoked salmon with the chives and onion and 2 ounces of the green apple froth.

Cook scrambled eggs to a soft consistency and add cream cheese just to melt.

Place ring molds in the center of a 10-inch plate. Place 1 potato gallette in each ring mold. Place 1/8 of scrambled eggs on top of potato gallette to form a cone. Wrap the soft scrambled eggs with 1 piece of smoked salmon. Spoon the beet reduction one half of the plate. Froth the green apple froth with a hand- held mixer. Once it is aerated and bubbles form on top, spoon out the green apple froth on the other half of the plate.