Source: Chef James Foley – Tejas
3/4 Dungeness crab
3 tablespoons celery, diced
5 tablespoons red bell pepper, diced
3 tablespoons green onion, sliced
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons tarragon, roughly chopped
Kosher salt
1 teaspoon lime juice
8 slices smoked salmon
Mix all ingredients except salmon in a bowl.
Lay salmon out on a cutting board, and put 2 ounces of crab salad on each slice, roll it up and plate the roll. Garnish with Keta-Ikura or other caviar and chopped chives.