| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
American |
Mike01 |
6 |
servings |
INGREDIENTS
|
|
Vegetable oil |
| 1/2 |
lb |
Smoked salmon |
| 8 |
oz |
Salmon caviar |
| 8 |
oz |
Black caviar; see * Note |
| 1 |
pt |
Sour cream |
| 2 |
oz |
Fresh dill |
|
|
Watercress; for garnish |
| 1 |
pk |
Rye crisp; Melba toast or |
|
|
Other thin crisp bread |
INSTRUCTIONS
* Note: American sturgeon or better if your budget allows.
Drain the sour cream overnight in a cheesecloth-lined sieve, mix dill
into sour cream. Coat the inside of a 6-inch stainless steel pastry
ring without top or bottom with a thin coating of vegetable oil and
place the ring in the center of a decorative serving platter. Fill
the bottom of the ring with smoked salmon that is thinly sliced and
layer it into one even layer. Spoon a thin layer of dill cream onto
the salmon. Top with an even layer of salmon caviar, being careful
not to break any of the eggs. Top with dill cream. Finish with a
layer of black caviar and dollop with dill cream. Chill in ring for 1
hour or more before serving to allow parfait to set. Remove the ring
carefully and garnish the top of the parfait with sprigs of dill. Use
watercress leaves and crisp bread to garnish the platter. This recipe
yields 6 to 8 appetizer portions.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B32 broadcast 12-08-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-12-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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