1 tablespoon Red Pepper Sauce (recipe
follows)
1 tablespoon Chervil sauce (recipe
follows)
1 teaspoon Mustard Oil (recipe follows)
1 pear (barely ripe)
½ cup dry red wine
1 cup water
2 tablespoons goat cheese or cream
cheese
2 tablespoons diced green onion
1 tablespoon chopped cilantro
1.5 ounce cold smoked salmon (lox)
1 teaspoon lemon juice
1 teaspoon extra virgin olive oil
2 ounces Dungeness crab meat
1 teaspoon chopped chervil
Combine water and wine and bring to a slight boil. Slice pear into thin sheets and poach briefly in wine bath. Remove after 45 seconds and place on towel. Combine cheese, 1 tablespoon green onion, cilantro, salmon and ½ teaspoon lemon juice. Mix well and form into a 1½ inch round. Place on centre plate. Square off the bottoms of the pear sheets and carefully ring the salmon with the tops of the pear being vertical. Gently press the pear against the salmon. Mix the crab, chervil, olive oil, remaining lemon and green onion together. Place on top of salmon "cup." Garnish by drizzling the plate with Red Pepper sauce, Chervil sauce and mustard oil.
Chervil Sauce
1 bunch chervil, rinsed, towelled
dry
½ cup champagne
Pinch salt
Combine in a blender and puree until smooth. Set aside.
Red Pepper Sauce
Juice of 2 large red peppers
1 teaspoon grated fresh horseradish
Pinch of salt
Combine in a saucepan and simmer until juice has reduced by half, stirring occasionally.
Mustard Oil
¼ cup Olive oil
¾ cup grapeseed oil
2 tablespoons mustard powder
Combine together in a stainless bowl and whisk together. Let stand overnight at room temperature. Pour into a container being careful to let any solid remain in bowl.