| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Essnce11 |
8 |
servings |
INGREDIENTS
| 1/2 |
c |
Sour cream |
| 2 |
tb |
Chopped chives |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 8 |
sl |
Smoked salmon |
| 1 |
sm |
Tin Caviar |
| 1 |
tb |
Chopped egg whites |
| 1 |
tb |
Chopped egg yolks |
| 1 |
tb |
Minced red onion |
| 1 |
tb |
Drained capers |
| 1 |
tb |
Chopped chives |
INSTRUCTIONS
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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-09-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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