2 tbsp finely chopped fresh chives
1 cucumber, thinly sliced
1 lemon, juice only
squeeze lemon juice
2 shallots, finely chopped
1 blade mace or a pinch ground mace
dash oil
1 tbsp salt
1 tbsp sugar
dash Champagne vinegar
200g/7oz salted butter, diced
2 x 200g/7oz fillets lightly cold-smoked salmon (ideally organic), each sliced into 3 or 4 thin escalopes
300ml/10fl oz sparkling wine