Very carefully debone smoked fish fillets and mix with sauce vin blanc. Strain. Soak gelatine in cold water, squeeze out and dissolve in slightly warmed white wine. Allow to cool slightly and fold in together with the whipped cream. Season to taste with salt and pepper. Pour the mixture into a piping bag and decorate suitable glasses (wide champagne bowls or salad bowls). Garnish each with a dollop of crème fraîche, salmon caviar and fresh chervil.
Preparation Tip:
RECOMMENDATION FOR COOKING: crispy toast and some smoked fish fillet
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