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CATEGORY CUISINE TAG YIELD
Dairy, Eggs 1 Servings

INGREDIENTS

1 lb Cured salmon, thinly sliced
1 c Cooked mashed potatoes
1 T Heavy cream
2 T Truffle Oil
Salt and pepper
1/2 c Smoked salmon, flaked into
small pieces
2 T Cracked black pepper
1 c Sour cream
2 T White wine
3 T Chopped chives
Salt and pepper
2 T Caviar
1 T Finely chopped egg yolks
1 T Finely chopped egg whites
1 T Whole capers
1 T Brunoise red onion
1 T Finely chopped parsley
Essence

INSTRUCTIONS

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 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.
Yield: 8 servings  Posted to recipelu-digest by molony
<molony@scsn.net> on Feb 21, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 667
Calories From Fat: 537
Total Fat: 60.9g
Cholesterol: 493mg
Sodium: 961mg
Potassium: 506.8mg
Carbohydrates: 10.8g
Fiber: <1g
Sugar: 8.8g
Protein: 17.6g


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