Yield: 8 servings
|½ cup||sour cream|
|2.00 tablespoon||chopped chives|
|1 \N||salt; to taste|
|1 \N||freshly-ground white pepper; to taste|
|8.00 slice||smoked salmon|
|1.00 small||tin caviar|
|1.00 tablespoon||chopped egg whites|
|1.00 tablespoon||chopped egg yolks|
|1.00 tablespoon||minced red onion|
|1.00 tablespoon||drained capers|
|1.00 tablespoon||chopped chives|
In a small bowl combine sour cream and chives and season to taste with salt and pepper. On work surface lay out individual salmon slices, thinly spread with chive cream, spoon caviar onto each piece and spread carefully over length of slice. Roll up salmon starting with largest end to make a loosely-rolled rosette. It should stand up on one end. Be patient and have fun! Arrange on a platter and go crazy decorating with garnishes. This recipe yields 8 pieces.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-067 broadcast 12-19-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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