In a small bowl, beat 6 egg yolks with 5 pinches of matcha green tea and a little salt for a few seconds.
Pour 50cl of hot milk, mix thoroughly and place the saucepan back over low heat.
Cook the creme anglaise until it coats the back of a spoon, without allowing the mixture to boil.
Pour the green tea crème anglaise in 4 shallow bowls and set aside in the fridge.
Cut 300g of smoked salmon in a fine julienne, mix with 60g of sour cream, add pepper and a pinch of freshly ground pink peppercorns. Create 4 scoops with the mixture.
Arrange on the green tea cream.