Petite Ricotta Blinis with Gravlax, Champagne Mustard and Creme Fraiche
(4 servings)

1 Cup Ricotta Cheese
2 Tablespoons Parsley and Chives, chopped
1 Tablespoon Four
1 Beaten Egg
1 Tablespoon of Cream
2 Tablespoons of Blended Oil
Salt and Pepper to Taste

Combine all of the ingredients above and form into 12 small fritters.
Fry using the blended oil.
Cool on a cake cooler.
Keep at room temperature.

½ Cup Creme Fraiche
2 Teaspoons Horseradish
1 Teaspoon Whole Grain Mustard
1/4 Cup Lemon Juice
3 Tablespoons Finely Chopped Cornichon

Combine all ingredients and chill

2 Teaspoons Kosher Salt
1/3 Teaspoon Ground White Pepper
1 Teaspoon Sugar
1/4 Bunch Chopped Dill
2 Teaspoons Dried Dill Seed
1 3/4 pound Piece of Salmon with Skin On (12 ounces)
1 Tablespoon Cognac

Combine all ingredients
Place fish skin side down on plastic and wrap salt mixture over flesh
Sprinkle cognac over the fish and cover loosely with plastic
Wrap it in plastic
Chill three to four days/baste daily
Rinse with cold water
Refrigerate for four hours and slice thin tomake 12 portions (3 portions per serving)

½ Teaspoon Caviar
12 Whole Chives

Decorate with caviar and chives