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...

Salmon Caviar


Salmon roe or caviar is the eggs of the salmon, cured and used like other roe products, including the famous caviar of Eastern Europe and Russia. Depending on the region, salmon caviar may be viewed as a delicacy, and the quality and cost of this food product varies widely. As a general rule, it is less expensive than caviar, although it lacks the complex and rich flavor associated with caviar products. Many markets carry salmon caviar, in the chilled foods section and also in shelf-stable cans.

Like other forms of caviar, salmon caviar is collected by harvesting female fish shortly before spawning, when they have a large and very well-developed egg mass. The eggs are cut out, allowing the rest of the fish to be processed while the roe is carefully preserved. Traditionally, roe has been salted, but it can also be preserved in brine, frozen, eaten fresh, crushed and mixed into various pates and spreads, or even dried.

As a general rule, whole salmon caviar is the most costly, because it is very difficult to keep the individual eggs whole and crisp. If the caviar becomes broken or crushed, it declines in value. The value is also determined by the preservation technique used, with lightly salted chilled roe being very valuable, while heavily salted compressed cakes of roe are much cheaper. Flavor, of course, is also a factor, as handling caviar requires a delicate hand.

In Japan, salmon caviar is known as ikura. In other regions of the world, it is often called “salmon caviar,” to enforce the similarities between salmon roe and sturgeon roe, the original caviar. Salmon roe can be used in a wide variety of ways, ranging from a garnish on sushi to an inclusion on a buffet with crackers and other spreads. It is traditionally eaten cold, and often eaten plain to allow the natural flavors of the roe to come through. Generally, heating of salmon caviar is not advised, as it can compromise the flavor.