House-cured gravlax with osetra caviar
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Gravlax |
| 1 | ounce | Osetra caviar |
| ½ | cup | Flour |
| 1½ | cup | Buckwheat |
| 1 | Samuel Adams | |
| 1 | Egg yolk | |
| 1 | cup | Plain yogurt |
| 4 | tablespoons | Diced cucumbers |
| 1 | tablespoon | Dill; chopped |
| 1 | tablespoon | Lemon juice |
| 2 | tablespoons | Olive oil |
| Salt and pepper to taste | ||
| Dill sprigs | ||
Directions
BLINI BATTER
YOGURT SAUCE
Make blini batter by mixing dry ingredients and adding wet ingredients.
Saute ¼ oz of batter in clarified butter. Remove from the pan. Top with yogurt sauce. Arrange the gravlax pieces in a rosette pattern on the yogurt sauce, and spoon on more yogurt sauce. Place the caviar in the center of the rosette; season with salt and pepper, and garnish with dill.
Converted by MC_Buster.
Per serving: 1892 Calories (kcal); 56g Total Fat; (25% calories from fat); 87g Protein; 275g Carbohydrate; 335mg Cholesterol; 4558mg Sodium Food Exchanges: 15 Grain(Starch); 5 Lean Meat; ½ Vegetable; 2½ Fruit; 9 Fat; 3 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0004 Converted by MM_Buster v2.0n.