Potatoes and Bone Marrow:
Boil fingerling potatoes, skins on, starting in cold water until potatoes are cooked. Remove marrow from the bone and poach in hot water for 2 minutes. Peel off the potato skins. Slice potatoes in 2 cm thick slices.

Place one slice of marrow over each slice of potato, and put under the broiler for 30 seconds.

Sauce:
Mix the mayonnaise with the orange juice and the finely chopped pickled ginger.

Salmon:
Pan sear the salmon fillets in a non-stick pan with a touch of olive oil. Add salt and pepper to taste. Place salmon roe on the sauce and top with chopped chives.

Presentation:
On the plate, place salmon in the center with a slice of Canadian Brie on top. Arrange potato slices with bone marrow on the side.

Place salmon roe on top of marrow and drizzle sauce around potatoes.

Jean-Pierre Challet, Chef de cuisine, Windsor Arms, Toronto