Salmon and caviar pie

Yield: 1 Servings

Measure Ingredient
1 pounds Cured salmon; thinly sliced
1 cup Cooked mashed potatoes
1 tablespoon Heavy cream
2 tablespoons Truffle Oil
Salt and pepper
½ cup Smoked salmon; flaked into small pieces
2 tablespoons Cracked black pepper
1 cup Sour cream
2 tablespoons White wine
3 tablespoons Chopped chives
Salt and pepper
2 tablespoons Caviar
1 tablespoon Finely chopped egg yolks
1 tablespoon Finely chopped egg whites
1 tablespoon Whole capers
1 tablespoon Brunoise red onion
1 tablespoon Finely chopped parsley
Essence

CHIVE CREAM

ESSENCE OF EMERIL SHOW #EE2290

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 ¼ pound of the sliced salmon. Spread ¼ 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.

Yield: 8 servings

Posted to recipelu-digest by molony <molony@...> on Feb 21, 1998

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