Recipe for Toast with smoked salmon, Sichuan pepper, and orange zest.

In a saucepan, heat the liquid cream. Soak the gelatin sheets in a bowl of cold water, then squeeze them out and incorporate them into the cream.

In a bowl, blend the goat cheese with the cream cheese, add 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, smoothing the top well, then refrigerate for 3 hours.

In the rye bread, cut slices measuring 10cm x 5cm and then toast them. Take the cream cheese out of the fridge and cut slices of the same size.

Cut generous slices from the smoked salmon heart, about 1 to 1.5 cm thick.

To finish, spread cream cheese on a slice of rye bread, then place 6 slices of smoked salmon. Garnish with salmon caviar, fish roe, and orange zest. Keep chilled and enjoy!