Crab & Cucumber Canape: Pick through crab meat and to make sure there are no bits of shell left. Season with lemon, salt, black pepper and enough creme fraiche to bind the crab. Place about a tablespoon of the mixture on the wooden bamboo spoon.  Peel half a cucumber and continue peeling the light green part into thin ribbons, about 3 inch pieces. Dress with a touch of fresh squeezed lemon and salt and roll in small cones. Place four pieces gently into center of crab. Add a mound of Hackleback caviar in the center and place lemon zest all around. 

Lox Roll: Lay out thinly sliced lox in a 3x3 inch square. Mix 1 teaspoon of Hackleback with 3 tablespoons of creme fraiche and spread an even layer on the salmon and roll. Slice into bite size pieces. Place a more hackleback on top with a dill leaf and lemon zest to garnish.

Avocado Rosette: Slice 1/4 of avocado while making sure to keep the slices together. Gently press the slices apart to create a long strand. Roll inwards from the center to create the rose shape. Thinly slice a halved radish. With the point of your knife, use this to spread the avocado slice apart while wedging a piece of radish in between. Alternate this method to create a beautiful blossom.  Put a small dollop of creme fraiche on the spoon to help keep your avocado rosette in place. Set truffled caviar on top and enjoy!