Shallot Crème Brûlée

Ingredients

• 4 cups 35% cream
• 1 cup thinly sliced shallots
• 1 tsp salt
• 8 egg yolks
• 2 tbsp sugar
• 2 pieces Chinook salmon, about 4 oz (125 g) each, deboned and skinless
• 4 clementines, zest and juice 2 clementines and segment the remaining 2
• 2 tsp canned chipotle in adobo sauce, finely chopped
• 1 tsp honey
• 1 tbsp soya sauce
• 1 tsp Worcestershire sauce
• 1 bunch watercress, stems removed
• 4 radish, thinly sliced
• 1/2 small cucumber, thinly sliced
• 3-4 pieces gherkins, thinly sliced
• Lemon Herb Vinaigrette, see recipe below
• Salt
• freshly ground black pepper
• 1/4 cup lemon juice
• 1/4 cup white wine vinegar
• 1 tsp Dijon mustard
• 2 tbsp minced shallots
• 1/2 tsp salt
• 1 1/2 cups canola oil
• 1 tsp finely chopped parsley
• 1 tsp finely chopped chervil
• 1 tsp finely chopped chives