André Soltner, former owner of the famous Lutèce restaurant in New York City, created many favorites at his restaurants and shared them with his patrons. This recipe is quite easy to make.

Serves 4

1 pound skinned and boned salmon fillet
2 tablespoons unsalted butter
to taste fresh ground pepper
1 cup heavy cream 
2 tablespoons whole grain mustard
2 egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
to taste fresh ground pepper

PREPARATION
Preheat the broiler.
Also preheat the oven to 400 degrees.
Wash the salmon fillet under cold running water. Pat dry. Cut into thin slices. Flatten the slices between 2 sheets of oiled parchment paper with a cleaver or a round steel pounder.
The slices should be about 1/4 inch thick. Butter the center of 4 large flameproof plates.
Sprinkle the buttered portions with ground pepper, and arrange the slices of salmon on the buttered portions of the plates.
To prepare the mousse of mustard:
In a medium bowl, whip the cream to a medium-stiff consistency. In another medium bowl, combine the mustard, egg yolks, lemon juice, salt and pepper.
With a spatula, fold this mixture and the whipped cream together. about 2 minutes. Turn off the broiler.
Put the salmon in the preheated oven for 2 minutes more. Do not overcook. Serve immediately.