Cured salmon tartare on black pepper tuile with crème fraîche and lemon oil

Lemon oil: peel lemon zest with a potato peeler straight into a grinder with a little flavorless oil and smash well; let it sit, the longer the better, so the zest oils permeate the oil.

Tuile batter: melted butter cooled to about room temperature, egg whites, sugar and a little salt; whisk until the sugar dissolves without adding much air.

Add the flour.

Chill the batter at least 10 minutes, 10 to 15, so it thickens slightly.

Spread an even, very thin layer on a silicone mat (a stencil gives even circles) in a big rectangle.

Sprinkle lightly with black pepper crumbles.

Bake at 375F or 400F until golden brown; cut into pieces and bake a little longer for more color.

Cure the salmon in equal parts salt and sugar with fennel tops, chervil, basil, black pepper and a little lemon zest for about 36 hours.

Wipe off the herb mix, slice down the middle and take the skin off with the bloodline.

Chop with a couple of passes of the knife, keeping some shape.

Put into a bowl chilled on ice to stay ahead of bacteria growth.

Season with about two drizzles of lemon oil, a little salt and a little black pepper.

Slice chives very fine.

Pipe a ring of whipped crème fraîche on the bottom tuile, fill the middle with tartare without overfilling, top with a second tuile.

Finish the edges with chives.