Tuesday, June 12, 2012

Pasta with Salmon Caviar

Pasta with Salmon Caviar
Salmon Caviar Ingredient :
  • Salt
  • 1/2 pound dry tagliarini or fettuccine
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 1/4 cup plus 2 tablespoons crème fraîche or sour cream
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 teaspoon chopped tarragon
  • Freshly ground pepper
  • 2 ounces thinly sliced smoked salmon, cut into 1/2-inch ribbons (1/2 cup)
  • 4 ounces salmon caviar

Salmon Caviar Instructions :

First of all bring a large pot of water to a boil and add a large pinch of salt. Add the tagliarini and cook until al dente. And then Drain the pasta, reserving about 1/2 cup of the cooking water.
Next In a large, deep skillet, melt the butter over moderate heat. When the foam subsides, add the minced shallot and cook over moderately low heat for 2 minutes, stirring. Add the crème fraîche, parsley and tarragon. Stir in about 1/4 cup of the reserved pasta cooking water and season with pepper. Add the pasta and smoked salmon ribbons and toss well. Add up to 2 more tablespoons of the reserved cooking water if the pasta seems too dry. Remove from the heat. Add three-fourths of the caviar and toss gently. Serve in shallow bowls, garnished with the remaining caviar.

Sunday, May 15, 2011

Salmon And Caviar Pie

Salmon And Caviar Pie

  • 1 lb Cured salmon; thinly sliced
  • 1 c Cooked mashed potatoes
  • 1 tb Heavy cream
  • 2 tb Truffle Oil
  • Salt and pepper
  • 1/2 c Smoked salmon; flaked into
  • -small
  • 2 tb Cracked black pepper
  • 1 c Sour cream
  • 2 tb White wine
  • 3 tb Chopped chives
  • Salt and pepper
  • 2 tb Caviar
  • 1 tb Finely chopped egg yolks
  • 1 tb Finely chopped egg whites
  • 1 tb Whole capers
  • 1 tb Brunoise red onion
  • 1 tb Finely chopped parsley

For the pie: In a small mixing bowl, combine the potatoes, cream and truffle oil together. Mix
thoroughly. Season with salt and pepper. In a pie tin, line the bottom of the tin with 1/4 pound of the sliced salmon. Spread 1/4 cup of the potato mixture evenly over the salmon layer. Repeat the layering until you have four individual layers of each. Crumble the flakes of the smoked salmon on top and sprinkle the cracked black pepper on top. With your fingers, gently press the salmon and pepper down into the potatoes. Allow the pie to set in the refrigerator for 30 minutes.

For chive cream: In a small mixing bowl, whisk all the ingredients together. Season with salt and pepper. To assemble, cut the salmon pie into 8 slices. Spoon a small amount of the chive cream in the center of the plate. Place one piece of the pie in the center of the chive cream. Dab a teaspoon of the chive cream on top of the piece of pie and place a teaspoon of the caviar on top. Dirty the rim with the chive cream and garnish with the traditional garnishes and Essence around the pie. Enjoy !

Thursday, April 28, 2011

Fresh Chum Salmon Caviar

Fresh Chum Salmon Caviar

Salmon Caviar Ingredients:
  • 4 cups canning or pickling salt
  • 1 gallon cold water
  • 2 skeins (egg sacks) fresh chum salmon eggs (Eggs of other salmon species may be substituted, but curing time will be different as noted below)
  • 1 to 2 tablespoons olive oil
Salmon Caviar Instructions:

In a large glass or stainless steel container, mix salt into water, stirring thoroughly until dissolved. With wire-mesh deep frying basket or other 1/4-inch metal screen, gently separate eggs from egg sack over bowl, by rubbing sack along screen. Take care not to scrape membrane from the egg sack, even if it means leaving some eggs behind. Pour brine mixture over eggs and allow to soak 12 minutes, stirring occasionally. (Soaking times for other salmon species: Sockeye or Red: 6 minutes; Pink or Humpy: 8 minutes; Coho or Silver: 10 minutes; King or Chinook: 14 minutes). While eggs soak, use tweezers to remove bits of membrane and broken eggshells. When soaking is complete, pour eggs into colander to drain. Rinse eggs quickly with cold water and drain for a few minutes. Cover colander with plastic wrap, place over bowl, allowing it to continue draining in refrigerator.

After 8 to 12 hours, transfer the now-sticky eggs into glass bowl. Gently fold in just enough olive oil to make the individual eggs shiny and slick.

Serving Suggestions:
Salmon or ?red? caviar prepared this way is much less salty than the commercial variety, allowing the sweet flavor of the fresh roe to emerge. Because of the lower salt levels however, it should be refrigerated and consumed within 3 to 4 days. Its mild flavor lends itself to serving with cream cheese and crackers. A traditional favorite is salmon caviar atop celery sticks stuffed with cream cheese. Salmon caviar is delightful when added to salads with creamy herb or ranch-style dressing.

Friday, April 15, 2011

Caviar & Salmon Parfait

Caviar & Salmon Parfait
Salmon Caviar Ingredients:
  • 1 Six-inch stainless steel
  • Pastry ring without top or
  • Bottom
  • Vegetable oil
  • 1/2 lb Smoked salmon
  • 8 oz Salmon caviar
  • 8 oz Black caviar (American
  • Sturgeon or better if budget
  • Allows)
  • 1 pt Sour cream
  • 2 oz Fresh dill
  • Watercress to garnish
  • 1 pk Rye crisp, Melba toast or
  • Other thin, crisp bread
Salmon Caviar Instructions:
Drain the sour cream overnight in a cheesecloth-lined sieve, mix dill into sour cream.

Coat the inside of the pastry ring with a thin coating of vegetable oil and place the pastry ring in the center of a decorative serving platter.

Fill the bottom of the ring with smoked salmon that is thinly sliced and layer it into one even layer. Spoon a thin layer of dill cream onto the salmon. Top with an even layer of salmon caviar, being careful not to break any of the eggs. Top with dill cream. Finish with a layer of black caviar and dollop with dill cream. Chill in ring for 1 hour or more before serving to allow parfait to set. Remove the ring carefully and garnish the top of the parfait with sprigs of dill.
Use watercress leaves and crisp bread to garnish the platter...enjoy it !

Tuesday, March 15, 2011

Salmon Caviar Stuffed Eggs

Salmon Caviar Stuffed Eggs


* 6 large hard-cooked eggs, peeled & halved lengthwise
* 1 ounce smoked salmon, finely shredded
* 2 teaspoons tiny capers, drained
* 2 tablespoons fresh chives, snipped
* 1/2 lemon, zest of, grated
* salt & fresh ground pepper, to taste
* 2 teaspoons salmon red caviar
* 2 tablespoons sour cream
* 2 tablespoons mayonnaise


1. 1 Carefully scoop the yolks out of the cooked eggs and place in a bowl; lightly mash with a fork. Add the salmon, capers, 1 tablespoon of the chives, the lemon zest and salt and pepper, stirring with a fork. Carefully fold in the caviar.
2. 2 Mix the sour cream and mayonnaise together; add to the yolk mixture and stir gently to bind ingredients. Fill the egg whites with the yolk mixture so it mounds attractively. Sprinkle lightly with the remaining tablespoon of chives. Arrange the eggs in a spoke fashion on a serving plate.

Monday, September 13, 2010

Salmon Caviar Torte

Salmon Caviar Torte

Salmon Caviar Ingredients :
  • 6 tb Mayonnaise
  • 3/4 Stick unsalted butter;
  • 8 Hard-cook large eggs;
  • 1/2 c Finely chopped celery
  • 1/3 c Finely chopped red onion
  • 1 1/2 tb Fresh lemon juice; or to
  • 1/4 c Finely chopped scallion
  • 1/4 c Minced fresh chives
  • 1/4 c Minced fresh dill
  • 8 oz Cream cheese; softened
  • 1/2 c Sour cream
  • 6 oz Salmon caviar
  • Garnish: dill sprigs
In a bowl whisk together mayonnaise and butter and stir in eggs, celery, onion, lemon juice, and salt and pepper to taste. Spread mixture in an oiled 9-inch springform pan and sprinkle evenly with scallion greens, chives, and dill. In a small bowl stir together cream cheese and sour cream until smooth. Drop dollops of cream-cheese mixture over herbs and spread carefully (keeping herb layer intact) to form an even topping. Chill torte, covered, at least 8 hours and up to 1 day. Just before serving, run a thin knife around edge of pan and remove side. Transfer torte to a serving plate and spread salmon caviar over top. Garnish torte with dill sprigs and serve with toast points.

Hors d’Oeuvres Salmon Caviar

Hors d’Oeuvres Salmon Caviar

A great salmon caviar recipe to try ! Red caviar makes hors d’oeuvres exciting.

Salmon Caviar INGREDIENTS :
  • a spoonful of cream cheese or goat cheese
  • a strip of smoked salmon
  • red caviar
  • endive leaves
  • a dab of crème fraîche
  • fresh French bread
Salmon Caviar INSTRUCTIONS :
* For a luxurious treat, roll a spoonful of cream cheese or goat cheese
in a strip of smoked salmon and top with red caviar. This concept can be expanded as a first course, using shrimp, crab or lobster salad instead of the cheese (salad will fall out of the rollup in a finger food—it needs to be confined to plated foods).
* Fill endive leaves with a dab of crème fraîche and red caviar.
* Fill miniature pastry cups with red caviar.
* If you can’t find pastry cups, it’s easy to cover fresh French bread with sweet butter or crème fraîche
* Or, if you’re patient, you can tease the caviar into the shape of a heart. The salmon caviar
is ready..enjoy the hor's d'Oeuvres...