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1
Soak the wood chips in warm water to cover for 20 minutes, then drain.
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2
Light a small charcoal fire or prepare a stovetop smoker following the manufacturer's instructions.
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3
Add the chips and heat until smoking.
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4
Season the salmon fillets on both sides with salt and white pepper and set them on the rack.
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5
Cover and smoke for about 10 minutes, or until fragrant but still very rare in the center.
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6
Transfer the salmon to a plate.
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7
Heat a large nonstick skillet.
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8
Add the salmon and cook over moderately high heat until browned and barely cooked through, about 2 minutes per side.
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9
Remove from the heat and keep warm.
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10
Meanwhile, juice the Granny Smith apple wedges.
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11
In a small saucepan, bring the apple juice to a boil.
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12
Over low heat, whisk in 4 tablespoons of the butter and the mustard until incorporated.
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13
Strain the apple broth through a fine sieve, return it to the saucepan and season with salt and pepper.
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14
Melt the remaining 1/2 tablespoon of butter in a large skillet.
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15
Add the pea shoots and garlic and cook over high heat, tossing, until wilted, about 4 minutes.
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16
Season with salt and pepper and transfer to 4 shallow soup plates.
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17
Arrange the salmon on the pea shoots and top each fillet with a small dollop of caviar.
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18
Scatter the julienned apples all around and garnish with the daikon sprouts.
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19
Whisk the apple broth over high heat until foamy, then pour it around the salmon and serve.
