Salmon three ways (Mousse / tartar with ginger / cooked in caramel)

For the Salmon cooked in caramel:

• 4 pce. of salon cut in cubes of 1.5 cm
• 8 EL suger
• 2 dl Water
• 0.5 dl white wine
• Fleur de sel
• Mini fork

1. Caramelize the sugar to a medium - dark brown in a stainless steel pan
2. Deglace with the water and white wine, bring to a boil
3. Add the salmon cubes and let simmer for 3 min
4. Remove the salmon, place on plate and season with fleur de sel, add the fork

For the tartar:

• 12 EL fresh salmon cut in brunoise
• 2 EL red bell pepper in brunoise
• 1 EL yellow bell pepper in brunoise
• 3 TL ginger, grated
  
• 2 TL dill, chopped
• 2 EL red onion chopped
• 1 TL Cayenne pepper
• Season with salt

• Add all ingredients in a bowl, mix and sesaon
  

For the mousse:

1. 150 gr smoked salmon
2. 150 ml heavy cream
3. 150 ml fish stock
   
4. 20 ml pastis
5. pinch cayenne pepper
6. 1 drop of sosa cardamom flavour liquid
   
7. Salt and pepper

• Mix the fish and the fish stock in a blender or hand mixer to a very fine puree
• Strain trough sieve
• Add cream, pastis, cayenne, cardamom flavour and season with salt and pepper
• Fill in to 0.5 bottle of isi Thermo whip, add 1 capsule and chill in frige for 1 hour. Shake bevor serving