1. Chop shallots and sauté with two tablespoons of butter until translucent. Add quartered mushrooms with a pinch of salt and fresh cracked pepper. Sauté another 5 minutes and turn off heat.
2. Make sauce by combining balsamic vinegar and sour cream. Add more or less vinegar to taste.
3. Use vegetable peeler to make ribbons of the zucchini and stop when you get to the seeds (see video). Toss with a several tablespoons of extra virgin olive oil, pinch of salt, fresh ground pepper and Herbs De Province (optional).
4. Combine all vegetables, mix well and arrange on a nice platter.
5. Top with a bit of the sauce for decoration, but reserve the majority for individual plates.
5. Garnish with strips of smoked salmon and capers. You can further garnish with more Herbs De Province and fresh cracked pepper if desired.