Artic Char, cured and smoked...

I had an Artic Char.  We cured and smoked it, sliced it thin and wrapped it around a yogurt-honey bavarois.  The char was garnished with saffron threads, pickled mustard seeds, fleur de sel, LOTS of lemon balm, sunflower seeds, and a crispy smoked black currant puree.  The froth is lemon balm puree and skim milk.