Vintage Rosé 2004 Veuve Clicquot - Carmelized salmon cubes 40 minutes 40 minutes Serves 8 8 slices of whole wheat toast 10cl crawfish stock reduction 25 cl cream 75 g salted or smoked salmon Leek sprouts or spices 1 tbsp. maple syrup Butter Curry or Creole spice Carmelized salmon cubes Mix the crawfish stock reduction with ice and cream, and then whip it all together; stuff it into a pastry bag. Cut 8 circles in the pre-toasted bread. Slice 8 cubes of salmon. Simmer the maple syrup, butter and spices on a sauté pan into a sort of caramel. Add the salmon cubes; fry quickly to coat all sides. To plate: fashion a “rose” with the pastry bag from the crawfish mousse, onto the toasts. Place a salmon cube on top of the rose and garnish the creation with baby leeks. Salmon Crustaceans Leeks France