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1
Bring a small pot of salty water to boil.
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2
Blanch the watercress until the stems are very soft to the touch.
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3
Shock in ice water.
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4
Remove watercress from the shocking bath.
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5
Squeeze as much water out of the watercress by hand, and then by wrapping up in a kitchen towel.
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6
Chop the watercress as finely as possible by hand.
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7
Place the chopped watercress in a blender, and slowly add the canola oil.
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8
Remove the watercress oil from the blender and refrigerate.
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9
Combine the smoked salmon, shallots, ginger, chives, cucumber and ginger vinaigrette in a mixing bowl.
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10
Season to taste with salt and pepper.
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11
Place a mold of your choice on the plate of your choice, and pack 2 ounces of the smoked salmon mixture into the mold.
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12
Top with 1 tablespoon of the creme fraiche.
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13
Garnish, if so desired, with 1 teaspoon of the optional caviar.
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14
Repeat 3 times.
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15
Garnish each plate with a few decorative squiggles of the watercress oil.
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16
Place the ginger and canola oil in a small pot.
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17
Bring to a simmer over low heat.
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18
Remove from heat and let stand 12 hours.
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19
Strain the oil through a cheesecloth lined strainer.
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20
(The ginger oil may be kept in the refrigerator for 3 months.)
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21
Combine the ginger oil with as much vinegar and mix well.
