Cold Gold Vault

Ingredients

• 8 slices brioche bread
• 8 eggs
• 100 ml heavy cream
• 1 tbsp butter
• 200 g fresh salmon fillet (skinless, boneless)
• 1 small red onion
• 2 tbsp capers
• 1 tbsp lemon juice
• 1 tbsp mayonnaise
• 4 small pickles
• 1 tbsp dill (chopped)
• salt and pepper

Method

1. Preheat oven to 180°C. Toast the brioche slices until golden brown.
2. Whisk eggs with cream, salt, and pepper. Cook in butter on low heat into a thick omelet. Cut into squares the size of the brioche.
3. Finely chop the salmon. Mix with chopped onion, capers, lemon juice, mayonnaise, dill, salt, and pepper to make tartare.
4. Slice the pickles lengthwise.
5. For each person: stack a slice of brioche, a piece of omelet, brioche, omelet. Leave one side open (the 'door').
6. Fill the opening with a generous spoonful of salmon tartare: the 'treasure'.
7. Lean a halved pickle in the opening as the 'vault door'.
8. Garnish with extra dill if desired.

Serving notes

• Serve on a square plate for the vault effect.
• Make sure the pickle stands as an open vault door.
• Let the salmon tartare be clearly visible as the 'content'.