Recipe courtesy of Marcus Samuelsson
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2 hr 35 min
(includes curing time)
35 min
4 servings


Black Mustard Sauce:
Goat Cheese Parfait:


Salmon: Cure salmon fillet in equal parts salt, sugar and water for 2 hours. 

Dry with a towel. Smoke with applewood chips. And brush with Tandoori spices. 

Poach quail eggs with goyoza wrappers around them.

For the mustard: Mix all ingredients in a blender until smooth. Serve salmon with poached quail eggs and black mustard sauce.

For the parfait: Whisk the yolks and sugar together. Set aside. Whisk the sour cream, heavy cream, creme fraiche and goat cheese together. Fold the cream mixture into the yolk mixture. Add the Absolut Citron, salt and lemon juice. Layer into Parfait glass, garnish with Caviar.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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