Smoked Salmon And Peekytoe Crab Parfait

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Ingredients

1 pound smoked salmon fillet (cleaned and trimmed)

5 hard-boiled eggs (chopped)

5 ounces light mayonnaise

1 ounce capers (chopped)

1 ounce fresh dill weed (chopped)

1 ounce fresh chives (chopped)

1 tablespoon olive oil

1/2 ounce micro herbs (assorted)

1/2 ounce red shiso herbs

1 can (1 pound) lump crabmeat (drained)

1 teaspoon lemon peel (finely chopped)

2 ounces light mayonnaise

To taste kosher salt

To taste white pepper (cracked)

5 fresh avocados

1 teaspoon kosher salt

1 teaspoon fresh lemon juice

1 ounce fresh cilantro (finely chopped)

1 ounce tomato concasse (seeds and skin removed, coarsely chopped)

3 tablespoons olive oil

21/2 cups creme fraeche

1 ounce fresh dill weed (finely chopped)

1 ounce fresh chives (finely chopped)

1 tablespoon fresh lemon juice

1/4 teaspoon fish sauce

1 cup white balsamic vinegar

1 tablespoon shallots (peeled and chopped)

1 tablespoon Dijon mustard

1 ounce honey

5 ounces olive oil

To taste black pepper (cracked)

2 sheets phyllo dough

1 ounce clarifi ed butter

6 slices brioche bread

As desired paprika

3 ounces salmon roe

1 ounce avruga caviar

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