1. Combine the salmon with the remainder of the ingredients. Set aside for an hour in a refrigerator.

2. Serve the tartar in individual ramekins.

1. Line a small ramekin or small charlotte mold with plastic wrap. Line the plastic with slices of smoked salmon. Set aside.

2. Mix the fresh salmon with the shallots, oil, lemon juice, capers, tarragon, salt, and pepper. Fill the molds with the salmon mixture and fold any extra smoked salmon over the fresh salmon mixture. Chill in a refrigerator for an hour.

3. Combine the mayonnaise, cream, tomato concentrate, pink peppercorns, a few drops of lemon juice, and a little salt.

4. Unmold the salmon onto individual serving plates. Spoon the sauce around the salmon. Decorate with the chives and cilantro.

1. Salt and pepper the salmon. Prepare a vinaigrette from the lemon juice and oil. Add to the salmon and mix well. Add half the lemon zest and mix. Set aside.

2. Combine the cream, capers, lime juice, the other half of the lemon zest, and the tarragon. Season with some salt and pepper. Set aside.

3. Mound the salmon in the center of serving plates. Spoon the sauce around the salmon.

1. Combine the two salmons, ginger, shallots, chives, lime juice, olive oil, salt, and pepper. Chill for 15 minutes before serving.

2. To serve, arrange the lime slices in a circle on each serving plate. Mound the salmon mixture on the slices. Sprinkle the top with a few more chives.

1. Combine the salmon, chives, onion, capers, pickles, apple, mayonnaise, and lemon juice. Season with salt and pepper.

2. Beat the cream until stiff. Add the tarragon. Season with salt and pepper.

3. Mound the salmon mixture in the center of the serving plates. Place three small quenelles of cream around the salmon on each plate.

1. Arrange the salmon slices in a single layer on the serving plates.

2. Thoroughly combine the remaining ingredients. Spoon the marinade over the salmon slices. Set aside in a refrigerator for 30 minutes before serving.

1. Arrange the salmon slices on a plate in a single layer. Sprinkle lightly with salt and sugar. Set aside in a refrigerator for 2 to 3 hours.

2. Whisk the mustards, oil, lemon juice, peppers, ginger, and a little salt into a sauce. Pour the sauce over the salmon slices and return to the refrigerator for another 2 to 3 hours.

3. Arrange the salmon slices and potato halves on chilled serving plates. Decorate with a few chervil leaves.

1. Slice the salmon into thin, regular slices. Marinate the salmon in the oil and lemon juice for a few minutes, until the acid in the juice starts to blanch the salmon.

2. Drain the salmon slices and sprinkle them with the herbs. Roll the pieces into cigarette shapes and arrange on serving plates.

1. Skin and bone the salmon. Cut into individual chunks, one per serving.

2. Place the carrot slices, onion slices, oil, thyme, bay leaf, both peppercorns, and coriander seeds in a bowl and mix to combine. Add the salmon pieces, cover the bowl, and refrigerate for 2 days.

3. Remove the salmon from the marinade and drain on absorbent paper.

4. Slice the salmon chunks into a few thick slices each. Place the salmon and potato slices on serving plates. Sprinkle a little sel de Guérande and black pepper on each. Arrange a couple of pieces of carrot and onion on top of the salmon and potatoes, followed by a few drops of oil from the marinade. Finally, sprinkle some chervil over each serving.

1. Combine the lemon juice with half the oil along with some salt, pepper, and the chervil. Arrange the salmon slices on a plate in a single layer and spoon the sauce over the top. Refrigerate for 4 to 6 hours.

2. Cook the fava beans in boiling water for 5 minutes. Drain. Chill in an ice bath. Remove skins from the beans and discard. Drain the beans and set aside until needed.

3. Whisk the remaining olive oil with the vinegar. Season with some salt and pepper. Combine with the fava beans and radish slices.

4. Mound half the fava bean salad in the center of each serving plate. Place the salmon slices in a decorative manner around the salad. Decorate plates with a few parsley leaves.

1. Coat the surface of the salmon with coarse salt and wrap with plastic wrap. Set aside in a refrigerator for 8 hours.

2. Thoroughly rinse the salt off the salmon and dry the surface with absorbent paper. Slice into very thin slices.

3. Crush the cheese with a fork and combine with the reduced orange juice. Set aside.

4. Combine the vinegar, oil, fine salt, pepper, and cinnamon into a vinaigrette and mix with the carrots. Mound the carrots on chilled serving plates.

5. Arrange the salmon slices next to the carrots. Form the Roquefort mixture into quenelles and add to the plate. Sprinkle the chives over the plates.

1. Place the salmon, skin side down on a plate. Cover the top with a combination of the coarse salt, sugar, white pepper, and chopped dill. Cover the plate with plastic film and place a weight on top. Refrigerate for 2 days.

2. Rinse the salmon to remove the salt coating. Dry with absorbent paper. Cut the salmon into very thin slices.

3. Whisk the mustard, sugar, and vinegar together. Slowly whisk in the oil, drop by drop, to make a mayonnaise. Add the minced dill and season with the salt and pepper.

4. Arrange the salmon slices on chilled serving plates. Serve with the mustard sauce.

1. Combine the ginger, sugar, bay leaf, dill, and salt. Coat the flesh of the salmon with the mixture and set aside in a refrigerator overnight.

2. The next day, thoroughly rinse the salmon and dry with absorbent paper. Slice the salmon into thin slices.

3. Prepare a vinaigrette from the vinegar, oil, salt, and pepper. Dress the mixed greens and divide between the serving plates. Arrange the salmon pieces around the greens.

1. Combine the coarse salt, sugar, coriander, dill, and coarse ground pepper. Coat the salmon with the salt mixture and set aside in a refrigerator for 6 hours.

2. Wash the salt off the salmon and dry the pieces well.

3. Whisk the cream until stiff. Season with salt and pepper, and combine with the chives, parsley, and shallots. Set aside.

4. Make a vinaigrette with the mustard, vinegar, and oil. Season with some salt and pepper. Combine the vinaigrette with the mixed greens.

5. Skin the salmon and cut into 1-cm thick slices. Arrange the salmon pieces on serving plates. Slice the potatoes and add the slices to the plates. Arrange some salad greens on the plates. Finally, form the flavored cream into a couple of quenelles and place one on each serving plate.

1. Combine the coarse salt, sugar, quartre-épices, black pepper, cloves, juniper berries, and lime zest. Remove the skin and bones from the salmon. Coat with the spice mixture. Wrap in plastic and refrigerate for 8 hours.

2. Rinse the salmon pieces, dry with absorbent paper, and air dry on a rack in the refrigerator until needed.

3. Combine the lemon juice, tomato concentrate, fine salt, and black pepper. Mix the sauce with the avocado and chives. Mound the mixture in the center of the serving plates.

4. Cut the salmon crosswise into thin slices. Arrange the slices around the avocado. Sprinkle the salmon with the pink peppercorns.

1. Trim and peel the base of the asparagus spears. Blanch for about 4 minutes. Chill the asparagus in an ice bath. Drain on absorbent paper.

2. Heat some water with a couple of tablespoons of vinegar for poaching the eggs. Poach the eggs for about 4 minutes. Drain and trim any loose pieces.

3. Arrange the asparagus spears on the serving plates. Sprinkle with lemon juice. Season with salt and pepper. Arrange the salmon slices over the asparagus. Place a poached egg on top of the salmon. Decorate each plate with 2 slices of lemon and a sprinkling of chives.

1. Form the salmon slices into a ring shape on individual serving plates.

2. Combine the eggs with the diced salmon and black pepper. Cook the egg mixture in the top of a double boiler over low heat. Whisk continuously until the mixture thickens. Off the heat, mix in the sour cream followed by the butter.

3. Pour the cooked eggs into the salmon rings. Decorate the eggs with a few parsley leaves. Sprinkle with some pink peppercorns.

1. Start the sauce beurre blanc: place the shallots, pepper, salt, vinegar, and water in a small saucepan. Simmer for 25 to 30 minutes, until the mixture reduces. Push the mixture though a fine sieve. There should be about a half tablespoon of puree produced.

2. Sweat the onion and bacon in the pork fat in a saucepan over medium heat. Add the sauerkraut, juniper berries, salt, pepper, and wine. Cover, lower heat, and cook until tender.

3. In the meantime cook the potatoes in boiling, salted water. When done, peel, thickly slice, and set aside. Keep warm.

4. Finish the sauce beurre blanc: return the puree to the saucepan. Add the cream and place over very, very low heat. Whisk in the butter, a little at a time.

5. Heat the salmon pieces slightly in the sauerkraut pot. DO NOT COOK THE SALMON.

6. Remove the salmon pieces from the saucepan. Drain the sauerkraut and divide between the serving plates. Arrange the potatoes and salmon pieces on the sauerkraut. Spoon the sauce over the salmon. Serve immediately.

1. Steam the trout filets for about 10 minutes. Cool fully, then cut into a fine dice.

2. Form the salmon into 2 rectangular slices, about 13 cm by 10 cm, on plastic wrap. Set aside.

3. Cut any salmon scraps into a fine dice and combine with the cooked egg, avocado, minced cillantro, green peppercorns, pepper sauce, salt, and lime juice.

4. Combine the mixture with the cooked trout. Place a line of the mixture in the short dimension of each of the salmon slices. Carefully roll the salmon around the filling and encapsulate the roll in the plastic wrap. Refrigerate for at least an hour.

5. Just before serving, remove the salmon rolls from the plastic and cut each into three equal-sized pieces. Arrange the pieces on the serving plates along with the lime slices and a couple of sprigs of cilantro.

1. Combine the flour, pinch of salt, and water into a smooth batter. Set aside for an hour.

2. Preheat the oven to 135 °C (275 °F).

3. Using a buttered frying pan, prepare a couple of crepes from the batter using a 90-ml portion for each crepe. Form a “bowl” from the crepe by shaping it over an upside-down, oven-proof bowl. Bake in that position just until it becomes rigid, about 30 minutes.

4. Prepare a vinaigrette from the mustard, vinegar, oil, salt, and pepper. Combine the mâche and salmon. Mix with the vinaigrette.

5. Set the crepes on serving plates. Fill the crepes with the salad mixture. Sprinkle with chives.