1/4 teaspoon dry mustard powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) salmon fillets, skinned
1 tablespoon unsalted butter, melted
2 cedar or alder planks, or 2 untreated cedar shingles or shims (available at lumberyards), about 5 inches wide and 12 inches long, soaked at least 2 hours, or overnight, so as not to flame up
8 tablespoons unsalted butter, cut into 8 pieces
1 teaspoon minced shallots or scallions
1/4 cup dry white wine
1/4 cup fish stock, chicken stock or low-salt canned chicken broth
2 tablespoons fresh lemon juice
1/3 cup heavy cream
1/2 teaspoon hot sauce (recommended: Tabasco)
Salt and freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley
2 hard-cooked eggs, coarsely grated or chopped
1 teaspoon fresh chives, optional
1 tablespoon Californian sturgeon caviar, optional
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