In Camille's Words:
For the amuse I pulled inspiration from the classic salmon, caviar and sour cream combo. I made gravlax the night before the class and cut thin slices of which I set on pumpernickel croutons. I wanted to incorporate a small element of a molecular gastronomy by way of a sphere. Spherification is the process of shaping a liquid into a spherical shape using alginate. We made yogurt spheres in class and placed them a top of the gravlax and lastly topped the amuse with a healthy spoonful of caviar and onion blossoms.