Seasmoke Salmon with Lemon Vodka Whipped Cream & Caviar
16 Seasmoke Smoked Salmon slices
60g of Regal caviar
4 thin slices dense white bread
2 tablespoons melted butter
For the Vodka Cream:
1/2 cup whipping cream
1 tablespoon vodka (ideally lemon vodka)
1/2 teaspoon grated lemon zest
Salt and white pepper
Preheat the oven to 180 degrees C. Trim the crusts off the bread and cut each slice into triangles. Lightly brush on both sides with melted butter. Arrange the bread on a baking sheet and bake until golden brown on both sides, about 10 minutes per side. Transfer the resulting toast points to a cake rack to cool.
For The Vodka Whipped Cream:
Beat the cream to stiff peaks in a mixer with a chilled bowl. Quickly fold in the vodka, lemon zest, and salt and pepper to taste. Place the whipped cream in a piping bag fitted with a 1/4 inch round tip.
Loosely roll up the smoked salmon slices and stand each roll on end. Fold out the top of the roll to simulate the petals of a flower. Pipe a rosette of whipped cream on each toast point. (Or mound it on the toast point with a spoon.) Place the salmon "flower" on top and fill with a dollop of caviar.