Make long grain rice in 1 liter of salted water over medium heat with lid just under 20 minutes. Drain on a you.
Salmon slices in the fish stock form and about 5 min at low temperature with lid gently pull. Remove and keep warm. Mix long grain rice, whipped cream and dill and serve with salmon. Garnish salmon slices with dabs of cream, lemon quarters and caviar.
Drink: dry white wine
1 onion, 4 cloves, 2 bay leaves, peppercorns, 1 tsp tarragon leaf, sliced unsprayed lemon, a quarter l white wine, 250 g fish waste, 1 liter water, salt.
Cook everything at medium heat with the lid closed for 20 minutes to make a broth. Drain through a sieve. Freeze the fish stock for reuse.
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