400 grams salmon fillet

2 soup spoons Dijon mustard

Juice from one lemon

2 soup spoons olive oil

3-4 chives

Salt, pepper

100 grams fresh cream

100 grams caviar

2 cucumbers

Olive oil for drizzled

Method:

Chopped the salmon fillet.

Mixed well in a bowl with mustard, half lemon juice, olive oil, chives and season with salt and pepper.

Whisk the cream and add the rest of lemon juice.

Cut the cucumbers in thin slices.

With a ring share the salmon in plates, cover with sour cream and topped with caviar and petit salad.

Remove the ring and placed the cucumber slices. Drizzled with olive oil and serve.

1cup of sundried tomatoes washed and finely chopped

½ onion finely chopped

2 Tbl spoons parsley finely chopped1 tsp basil finely chopped

1 potato peeled and grated

1 garlic clove finely chopped

1 egg

2 Tbl spoons dried bread crumbs

1 tsp baking powder

2 tsp flour

Salt and pepper

Oil for frying

For the spinach

2 cups of spinach

½ clove of garlic finely chopped

1 tsp olive oil

Salt and pepper

For the tomato salsa

2 ripe tomatoes

¼ onion finely chopped

½ clove of garlic finely chopped

1 Tbl spoon white wine

2 Tbl spoons olive oil

2 basil leaves

Salt and pepper

Method

For the balls mix all the ingredients together except for the flour.

Allow the mixture to rest for an hour in the fridge then make into small balls.

Heat the oil, and then dust the balls in flour and deep fry till they get a rich golden brown colour.

Remove from heat and lay on kitchen paper to remove excess oil.

To prepare the spinach, simply sauté the garlic in a little olive oil add the spinach and stir till it is cooked then remove from heat.