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 !

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