This is a quick one, one for eternal travellers. Salmon tartine. Take a rather large but thin slice of bread, toasted on both sides. In a little bowl, mix fresh goat cheese, cream, dill, half a shallot finely chopped, capers, pink pepper, grated lemon zest and a hint of sea salt. Scoop over the bread, add a bit of fresh lettuce and as many slices of cured salmon as you like. Garnish with fresh herbs and some oeufs de lompe, poor men’s caviar, if available.
Enjoy with a glass of bubbly while imagining to be sitting in a train, listening to its gentle rocking and rattling and watching the land fly by your window.
Les Poissonchats 
As it happens, I am curing salmon right now. I don’t have the Mirabelle that you added, but gin,I believe ,is a good substitute especially for its hint of juniper.
For your next voyage, use salmon roe instead of lump fish. A little less salty and much prettier!
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I hear in Norway they use predominantly gin in fact, the pairing I think is excellent! Yes, salmon roe, you have a point there, it’s super pretty with its translucent baubles!
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