Ingredients

12 ounces fresh crab meat, picked through
12 ounces caramelized enoki mushrooms (saute over low heat until golden brown)
4 shallots, finely diced
4 cloves garlic, blanched and finely diced
1/2 cup celery root, diced finely
1/2 cup mayonnaise
2 tablespoons Dijon mustard
Juice of 2 lemons
Dash Worcestershire sauce
2 tablespoons chopped thyme
1 tablespoon chopped parsley
Salt, black pepper, cayenne to taste

Mix together all ingredients and chill until needed. Serve in Lemon Pepper Lox.

Lemon Pepper Lox

6 pounds whole salmon, filleted with skin left on and pin bones removed
1 cup lemon thyme, chopped
1 cup chives, chopped
1 cup Italian parsley, chopped
Zest from 6 lemons
1/2 cup kosher salt
1/2 cup coarse ground pepper
1/4 cup sugar
Peruvian potatoes, cut in strips and blanched

Combine ingredients except salmon and potatoes. Place 1/4 of the curing mixture on a sheet of plastic the length of the salmon filet. Lay one salmon filet over this (skin-side down). Spread half of the curing mix over the salmon filet. Place other half of the salmon filet on top with the skin side up, and spread the remaining cure mixture over the skin. Wrap the salmon tightly in plastic wrap. Then wrap the salmon in foil. Place salmon on a non-reactive pan with a weight on top of the salmon. Refrigerate the salmon for three to four days, rotating the salmon three times each day. When ready to cook, remove marinade from the fish. Scrape off all excess mix with knife and trim fatty edges off salmon. Slice on the bias with a very sharp think knife as needed. Hold in the refrigerator for up to one week or in the freezer up to 2 months.
Slice 4 4-to-5-inch wide biased cuts of salmon. Place 1/4 of the Crab and Enoki Salad in each piece of salmon and roll firmly into cigar shape. Trim edges and place on top of blanched potato stacks. Spoon on Artichoke-Brown Butter Vinaigrette (See accompanying recipe.) Garnish with chive blossoms and mustard oil. Serve promptly.

Artichoke-Brown Butter Vinaigrette

6 medium cooked artichoke hearts, finely diced
3 shallots, finely diced
5 cloves garlic, finely diced
1 cup browned sweet butter (butter cooked until it turns golden brown)
1/4 cup Champagne vinegar
Juice of 1 lemon
Dash of sugar
2 sprigs fresh chopped tarragon
2 tomatoes, peeled, seeded and minced
Salt and pepper to taste

Directions

In a saute pan, heat the butter with the artichokes, shallots and garlic. Simmer 3 minutes. Remove from the heat and add remaining ingredients. Serve at slightly-higher-than room temperature.