Instructions: For lemon chervil cream: Mix all ingredients together in a bowl, seasoning to taste. Cover and refrigerate.

Note: This can be made the day before and is actually better, as the ingredients have more time to marry.

For rhubarb and cherry salsa: Peel ginger and chop finely. Peel stringy ribs from rhubarb stock, then slice thinly, against the grain.

Using a non-stick pan, saute cherries and rhubarb until soft, then add remaining ingredients. Stir until mixture turns slightly thick.

Note: If making
a day ahead, cover and refrigerate, then quickly reheat in a non-stick pan just before serving.

For grits cakes: Bring milk to boil, then add grits. Cover and simmer until all liquid is gone. Let cool, then using your hands mold grits into 3 inch diameter by 3/4 inch thick hockey pucks. Dust lightly with flour and saute in non-stick pan using a small amount of butter until crispy on both sides.

Note: The cakes can be made ahead of time and refrigerated.

To assemble: Place warm, crispy grits cake on center of plate. Lay oneor two slices of smoked sturgeon on cake. Place one just-poached, wobbly egg on sturgeon and spoon a dollop of chervil cream atop the egg. Using a tablespoon, drizzle warm salsa on plate in a circle around grits cake for color and a counterpoint of sweetness.

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