Recipe: Ribboned Smoked Salmon

1 Make a firm mayonnaise with the egg yolk then add the 2 tablespoons of mustard, salt and pepper then add the cream, mix and set aside.

2 Peel the black radish then grate it with a food processor to the same size as shredded carrots (if you are brave you can cut this julienne by hand).

3 Mix with your remoulade (mayonnaise+cream) and keep chilled.

4 Boil 4.25 qt (4 liters) of water in a pot then salt heavily with coarse salt.

5 Meanwhile peel your snow peas, wash them then plunge them into the very salty boiling water, cook uncovered taste them from time to time (they should be slightly crunchy). When they are cooked quickly immerse them in ice water to stop the cooking and preserve their color, drain them and dry them.

6 Make a vinaigrette (sherry vinegar salt pepper and olive oil) and carefully incorporate your snow peas.
Plating:
On a nice plate arrange the snow peas in a star shape in the middle place a tall ring mold which you will fill with the black radish then cover with 1/2 slice of smoked salmon and place a few sprigs of chives or green onion tops on top and remove your mold.
a nice appetizer, aesthetic, and very tasty.