For the sauerkraut (makes 20 portions)
2.5kg white cabbage
11/2 litres Champagne
20 juniper berries
2 bay leaves
8 cloves of garlic crushed
375ml white wine vinegar
For the mousselline
20g smoked salmon
15g egg white
Pinch of salt
250g double cream
Splash of Tio Pepe
Chopped herbs(dill parsley chervil)
8 x 60g salmon pieces
350g finely rolled ravioli paste
For the caviare cream
300ml reduced fish velouté
To make the sauerkraut finely shred the cabbage. Warm the bay leaves and juniper berries in a frying pan. Combine very thoroughly with salt and cabbage. Leave for two hours and then rinse thoroughly. Put the cabbage in a pan with remaining ingredients and braise for two hours.
Blend the salmons in mixer. Blend again with the egg white and salt. Chill. Blend in 250ml cold double cream Tio Pepe herbs and lemon juice. Then spread one tablespoon of mousselline on to the salmon. Wrap the salmon and mousselline in ravioli sheets in the usual way.
Poach in simmering salted water for three minutes. Remove and cut in half with a very sharp knife.
To make the caviare cream add 1tbs of Champagne to the reduced fish sauce. Froth with a Bar mix. For each portion put a teaspoon of caviare into a sauce boat and carefully fold some sauce into the caviare.
Serve on sauerkraut with the Champagne and caviare fish sauce.