Combine the wine, cream, and vinegar, in a small, heavy-bottomed saucepan. Bring the mixture to a boil, and allow it to reduce in volume until very thick.
Transfer the mixture to a blender with the salmon, and puree it until very smooth. Place it back in the pot, and bring it to a simmer over medium heat.
Stirring constantly, add the butter a few pieces at a time. Use a wire whisk for best results. Continue adding the butter until it is thoroughly incorporated. Towards the end remove the pan from the heat, and incorporate the remaining butter with the residual heat of the pan.
Combine the wine, cream, and lemon in a small, heavy-bottomed saucepan. Bring the mixture to a boil, and allow it to reduce in volume until very thick.
Transfer the mixture to a blender with the chives, and puree it until very smooth. Place it back in the pot, and bring it to a simmer over a medium heat.
Stirring constantly, add the butter, a few pieces at a time. Use a wire whisk for best results. Continue adding the butter until it is thoroughly incorporated. Towards the end remove the pan from the heat and incorporate the remaining butter with the residual heat of the pan.
In a small bowl, thoroughly combine the salmon, honey, 2 tablespoons of ginger juice, and salt. Let the mixture rest for several hours or overnight in a refrigerator.
Bring the white wine and grated ginger to a simmer. Add the scallops and poach briefly, just long enough to heat them through. Remove them from the liquid, and chill in a refrigerator.
Using a biscuit cutter, or other round cutter that it is slightly larger than the ring molds, cut out 4 rounds from the bread slices. Brush them with the melted butter, and bake in a hot oven until perfectly toasted and crisp.
Place four ring molds on a baking sheet or other surface. Line each mold with the smoked salmon slices completely covering the bottom and sides. Carefully fit the salmon into the corners of the mold so that it will have a crisp even edge when inverted. The salmon may overlap the edges and you may fit several pieces together. You may fashion a ring mold out of ABS black plastic pipe available at any hardware store. Use 1" sections of 3 1/2" outside diameter pipe.
When it's time to plate, drain the cured salmon, and combine it with the scallops, oysters, lobster, and sorrel. Add another tablespoon of ginger juice, and toss to combine.
Fit the salad evenly into the four molds. Fold over any overhanging salmon. Cap each with a toast round. Slide a thin spatula under each salad and invert it onto a small plate. Transfer the works to the plate, and gently slide the mold up and off the salad.
To plate: Mold the salad in the smoked salmon. Pour two ounces of the chive sauce onto a service plate. Pour two ounces of the salmon sauce into the center of the first sauce. Using a toothpick 'feather' the edges where the two sauces meet.
Transfer the salad to the center of the sauces. Garnish with a potato anchor, salmon roe, and parsley. Serve with a splash!
Preheat an oven to 350 degree F.
Puree the potato, salt, and egg white in a blender until thoroughly combined and smooth. Transfer the mixture to a bowl.
Gradually add the flour until a smooth paste is formed that is neither too runny, nor too thick to pipe out. The amount of flour needed will vary based on the size of the potato. Experiment until the batter pipes easily.
Transfer the batter to a piping bag fitted with a very small blank tip or fashion a bag out of parchment paper or a plastic bag with one corner snipped off.
Pipe a thin bead of the batter out onto the parchment or wax paper. Pipe the shape of an anchor. Try not to have any areas of the anchor thicker than others as it will bake unevenly. You may use a toothpick or small knife blade to 'clean up' the shape if it's irregular.
Bake until they are crisp and an even golden brown. Depending on the oven, this may take 10 to 15 minutes.
Carefully remove the anchors, and store them in a small air tight container until needed.