Recipe for Smoked Salmon Heart Tartine with Sichuan Berries & Orange Zest

In a saucepan, heat the liquid cream. Soak the gelatin sheets in a bowl of cold water, squeeze them out, and then incorporate them into the cream. In a bowl, blend the goat cheese with the fresh cheese, add the olive oil, salt, and pepper. Then add the liquid cream and chives. Mix well.

Line a loaf pan with plastic wrap and pour in the cheese mixture, flatten the top well, then refrigerate for 3 hours.

In the rye bread, cut slices measuring 10cm x 5cm and then toast them. Take the cheese spread out of the fridge and cut slices of the same size. Cut generous slices from the center of the smoked salmon, about 1 to 1.5cm thick.

To finish, spread cream cheese on a slice of rye bread, then add 6 slices of smoked salmon. Decorate with salmon roe, fish roe, and orange zest. Keep refrigerated and enjoy!