You need

• 1 salmon filet 7 oz (210 g)
• 1 tablespoon shredded coconut
• 1 tablespoon grated parmesan
• 1/2 teaspoon salt
• 1 tablespoon SLD’s breading
• 1 tablespoon coconut oil
• 1 tablespoon butter
• ————————————————-
• 3 oz peeled shrimp
• 1 hardboiled egg chopped
• 1/2 oz chopped shallots
• 1 tablespoon chopped dill
• A pinch of salt and pepper
• 1/2 teaspoon Madras curry powder (optional)
• 1 pinch of salt and pepper
• 1/3 cup mayonnaise
• ————————————————–
• 1 cup of clarified melted butter*
•  3 pasteurized** egg yolks
• 1 tablespoon lemon juice
• 2 tablespoons of water
• 1 pinch of salt
• 3 crushed white peppercorns
  
  * When melting butter you will get a top layer that is completely clear and a bottom layer that is thick and cloudy. Only use the top layer. You can also use store-bought ghee where the bottom layer has already been discarded.
  ** if you cannot buy pasteurized eggs you can make them yourself. Let the egg(s) sit at room temperature for an hour. Put a pan of water on the stove and bring to a temperature of 295-320℉. Remove from heat and place egg(s) in the warm water. Let sit for three minutes.  Eggs are now pasteurized.  Store in the fridge until ready to use.