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.