Smoked salmon timbale with apple dill cream and caviar from Executive Chef Fabien Martinez at the Sheraton Hotel & Resort Abu Dhabi

Ingredients
225g smoked salmon, finely chopped
2 tbs of finely diced shallot
2 tbs of finely diced ginger root
2 tbs of finely chopped dill
4 tbs of finely diced green apple
6 tbs crème fraiche (whipped)
1 tbs mascarpone
Salt and freshly ground white pepper
Caviar (optional)
Fresh chopped herbs (optional)

Method
Combine the smoked salmon, shallots, ginger, dill, green apple and mascarpone in a mixing bowl. Season with salt and pepper

• Place a mould on a serving plate; pack some of the smoked salmon mixture into it
• Top with a tablespoonful of the crème fraiche
  
  Garnish, if desired, with one teaspoon of the caviar and herbs

This recipe serves one. It comes from Executive Chef Fabien Martinez at the Sheraton Hotel & Resort Abu Dhabi