| 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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