Whipped Smoked Alaska Salmon on Toasted Rye Bread

Method

1) Place the smoked salmon into a food processor and blend into a smooth paste
2) Slowly pour in the single cream in the past and transfer the mixture to a bowl
3) Combine the crème fraiche and mascarpone
4) Place herbs, lemon juice and zest and mix well, place in the fridge for one hour
5) Cut the bread into three large wedges and cut these in half lengthways
6) Lightly grill the bread on both sides, drizzle a little extra virgin olive oil, salt & pepper on the toast, place wedges of toast on the plate
7) Place one table spoon of salmon mousse onto each piece
8) Fold a small piece of smoked salmon next to the mousse
9) Drizzle salmon roe over each stack of salmon mouse and smoked salmon
10) Liberally scatter the pickles across all wedges of toast
11) Finish with sprigs of herbs, flowers and lemon wedges

Preparation of Dill Pickles:

1) Utilising the remaining centre 1/3 of the cucumber, cut into 2cm thick pieces
2) Place all ingredients, except for the dill, into a pan and bring to simmer, ensuring all the salt and sugar have dissolved
3) Allow to cool down until warm and add the dill, then cool down completely and add the cucumbers
4) Store in an airtight container in the fridge until required