| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Essnce03 | 1 | servings | |
INGREDIENTS
| Citrus Cured Salmon; see * Note | ||
| Tasso Cured Red Snapper; see * Note | ||
| 1/2 | c | Chive sour cream |
| 2 | tb | Chopped egg whites |
| 2 | tb | Chopped egg yolks |
| 2 | tb | Brunoise red onions |
| 2 | tb | Capers |
| 4 | Brioche croutons | |
| 1 | oz | Caviar |
INSTRUCTIONS
* Note: See the "Citrus Cured Salmon" and "Tasso Cured Red Snapper" recipes which are included in this collection. Make rosettes out of the Citrus Cured Salmon topped with chive cream and caviar. Spread the croutons with chive cream, lay on a couple of slices of Tasso Cured Red Snapper and top with caviar. Place on a platter and garnish with traditional garnishes. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2357 broadcast 06-19-1998) 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 06-19-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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