Smoked salmon cigars with yucca fries and dark chocolate mole

Cigars
1 sheet puff pastry
1 package (4.5 ounces) smoked salmon
Juice and zest of 1 lemon
1 package (8 ounces) cream cheese
Salt and pepper to taste

Preheat oven to 350 degrees. Combine cream cheese, lemon juice, and most of the lemon zest. Add salt and pepper to taste; mix thoroughly. Cut puff pastry in approximately 2"x4" rectangles. Put a strip of salmon on the pastry. Spread a spoonful of cream cheese mixture on top of the salmon. Roll up. Bake at 350 degrees for 10 minutes, or until the pastry starts to brown.

Dark chocolate mole
Sesame oil
1 onion, diced
6 cloves garlic
3.5 ounces dark chocolate
28 ounces crushed tomatoes
6 dried Guajillo peppers
10 black peppercorns
Oregano
Cinnamon
Cloves
Allspice
Thyme
Fennel seeds
1 tortilla, shredded

In a medium-sized sauce pot, saute the onion in the sesame oil. When the onions are clear, add all of the other ingredients, adding the spices to taste. Simmer for at least 45 minutes. Strain if desired, though this may be difficult.

Yucca fries
1 yucca root
Oil for frying
Seasoning salt

In a large pot, heat the oil to medium-high heat. Peel yucca root and slice with mandoline into fry shapes. When oil is hot, add the fries and stir occasionally until the fries start to brown a little bit. Scoop them out with a slotted spoon and onto a plate with a paper towel. Sprinkle with seasoning salt

Garnishes
Shaved dark chocolate
Lemon zest

Serve the cigar in a big spoonful of mole. Place a few fries on top of the cigar. Top with the garnishes.