CAVIAR PARFAITS
Categories Potato Appetizer Fry Valentine's Day Salmon Anniversary Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Make potato cakes:
- Preheat oven to 375°F. Bake potatoes until tester can pierce center but potatoes are not yet tender, about 30 minutes. Cool. Peel and coarsely grate potatoes. Transfer grated potatoes to bowl. Add chives. Season to taste with salt and pepper. Mix in egg white. Oil baking sheet. Press 1 heaping tablespoon potato mixture onto sheet, forming 2-inch round. Repeat with remaining mixture, forming 8 cakes total. Add enough oil to heavy large skillet to reach depth of 1 inch. Heat oil to 350°F. Add potato cakes to skillet and fry until golden, about 2 minutes. Drain on paper towels. (Can be made 1 day ahead. Cool; cover and chill. Rewarm in 350°F oven about 10 minutes before serving.)
- Make egg mixture:
- Gently mix all ingredients in small bowl.
- Make horseradish crème fraîche:
- Combine first 4 ingredients in medium bowl. Using electric mixer, beat until peaks form. Season with salt and pepper.
- Place 1 warm potato cake in center of plate. Place 2-inch-diameter cookie cutter or biscuit cutter with 1-inch-high sides around potato cake. Top cake with 2 tablespoons egg mixture; press to adhere. Press 2 tablespoons salmon atop. Dollop with 2 tablespoons horseradish crème fraîche. Gently remove cookie cutter. Smooth top. Top with small spoonful caviar. Repeat with remaining cakes.
- Drizzle basil oil around if using.
PARFAIT OF SALMON AND TUNA TARTARE, CAVIAR AND CREME FRAICHE
This buttery textured parfait of tuna and salmon makes a refreshing starter for any special meal. The savory pearls of caviar topped with a sliver of creme fraiche combine elegantly with the piquant flavoured fish. It goes together very easily and the end result is very impressive and tasty! If you can't get mustard oil in your area, a good substitute is 2 TBS olive oil mixed with 1/2 TBS dry mustard powder. Cook time is chill time.
Provided by MarieRynr
Categories Tuna
Time 38m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Combine the shallots and 1 TBS of olive oil in a small saucepan, and saute until the shallots are translucent.
- In a medium bowl sitting on a bed of ice, combine half of the sweated shallots, all the tuna, half of the mustard oil, half of the lemon zest, all the soy sauce, 1 Tbs of the olive oil and all the coriander.
- Lightly season with coarse salt, season generously with the white pepper, mixing well with a large spoon.
- In another medium bowl sitting on a bed of ice, combine the remaining shallots, mustard oil, lemon zest, and salmon.
- Mix with the remaining olive oil, horseradish, capers, chives, and salt and pepper to taste, and mix until all ingredients are combined.
- Line a sheet pan with waxed or parchment paper and lightly oil with fingers the inside of ten, 2 inch high by 2 inch diameter metal rings or molds, placing the molds on the sheet.
- Place 1 1/2 TBS of the tuna mixture in each of the ten molds, making sure to smooth the mixture with the back of a spoon.
- If available, press down with the bottom of a Worcestershire or Tabasco bottle.
- Then place 1 1/2 TBS of the salmon mixture on top, pressing down and smoothing the salmon mixture with the back of the spoon.
- Spoon approximately 1/2 teaspoon of oestra caviar on on half of the top of the salmon and approximately 1/2 teaspoon of salmon roe caviar on the other half, smoothing with the back of the spoon.
- Whip the creme fraiche until thick, stiff peaks are formed.
- Add 2 TBS of the creme fraiche, smoothing with the blade of a flat knife or small metal spatula, making sure that the creme fraiche is level with the top of the mold.
- Chill the molds in the refrigerator for at least 20 minutes, but preferably for 2 to 3 hours.
- To serve, place each ring or mold on a dinner plate, and gently remove the mold by pulling ring upward, leaving the parfait intact.
- Garnish each parfait with one long chive spear placed at an angle over the parfait.
CRAB PARFAIT
Steps:
- To make the dressing, whisk together mayonnaise, ketchup, cayenne, dry mustard, shallot, lemon juice, and parsley. Season the dressing with salt and pepper. Fold in the crabmeat and capers, turn to coat. Using a clear parfait glass or champagne glass, scoop a heaping tablespoon of the diced mangoes on the bottom of the glass. Press down slightly with a spoon. Add a layer of crabmeat on top, pressing down again, followed by a layer of chopped mixed greens. Repeat the layers. After the last layer of greens, spoon a final mound of crab salad on top. Repeat with remaining 3 glasses. Serve with toasted baguette slices.
CAVIAR AND SALMON PARFAIT
Steps:
- * 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 - [email protected] -or- [email protected] 04-12-1998 Recipe by: Michael Lomonaco
Nutrition Facts : Calories 339 calories, Fat 22.48387439944 g, Carbohydrate 3.83135340587333 g, Cholesterol 310.026927770667 mg, Fiber 0.198446652687929 g, Protein 33.44732474322 g, SaturatedFat 9.12490242176667 g, ServingSize 1 1 Serving (180g), Sodium 637.794865030333 mg, Sugar 3.6329067531854 g, TransFat 2.52981543651633 g
SALMON CAVIAR SPREAD
Make and share this Salmon Caviar Spread recipe from Food.com.
Provided by Derf2440
Categories Spreads
Time 15m
Yield 1 3/4 cups
Number Of Ingredients 6
Steps:
- Flake salmon, discarding skin and bones.
- Combine cream cheese, lemon juice,onion and horseradish.
- Add salmon and half the caviar.
- Mix well, spoon into serving dish and top with remaining caviar.
- Serve with assorted crackers and party rye bread.
FRIED POTATOES WITH SALMON CAVIAR
Steps:
- Place the potatoes in a saucepan in a single layer, and cover with cold salted water. Bring to a boil, and boil until almost cooked through but still firm in the center, 20 to 30 minutes. Drain, and peel when cool enough to handle. Cut the potatoes into quarters, and sprinkle them lightly with salt. (The potatoes may be prepared to this point up to 4 hours in advance and held at room temperature.
- Heat oven to 250 degrees, and put an ovenproof platter in it. Heat 2 to 3 inches of oil in a deep pot over medium-high heat, until it bubbles vigorously when a small piece of potato is dropped in. Working in batches to avoid crowding the pan, fry the potatoes until browned and crisp, occasionally moving them around in the oil to make sure they cook evenly.
- Remove the potatoes from the oil with a slotted spoon, and drain on paper towels or brown paper bags. Sprinkle the potatoes lightly with salt, and transfer them to the platter in the oven to keep warm.
- When all potato quarters are cooked, quickly top each with a heaping 1/2 teaspoon of sour cream, a heaping 1/2 teaspoon of caviar and a sprinkling of chives. Serve right away for best flavor. To eat Russian-style, have a shot of vodka, and immediately pop a potato quarter into your mouth.
ROLLED OMELETS WITH SALMON CAVIAR
Categories Dairy Egg Cocktail Party Engagement Party Gourmet
Yield Makes about 24 hours d'oeuvres
Number Of Ingredients 5
Steps:
- In a bowl beat the eggs well with 1/3 cup water and the salt.
- Heat a 6- to 7-inch non-stick skillet over moderate heat until it is hot and brush it lightly with the oil. Half fill a 1/4-cup measure with the egg mixture, pour the mixture into the skillet, and tilt and rotate the skillet to coat the bottom.
- Cook the egg sheet for 10 seconds, or until it is just set, beginning with the side closest to the handle and tilting the skillet away from you, roll it up using a rubber spatula, and keep the roll in the skillet at the side opposite the handle.
- Brush the skillet with more oil if necessary, half fill the 1/4-cup measure with the egg mixture, and pour in the mixture. Tilt the skillet so that the mixture coats the bottom and flows under the egg roll, cook the egg sheet for 10 seconds, or until it is just set, and roll the egg roll back over the egg sheet, forming a thicker egg roll.
- Half fill the 1/4-cup measure with the egg mixture and pour the mixture into the skillet. Tilt the skillet so that the mixture coats the bottom and flows under the egg roll, cook the egg sheet for 10 seconds, or until it is just set, and roll the egg roll back over the egg sheet in the same manner.
- Turn the egg roll out onto a sheet of wax paper and let it cool. Make egg rolls with the remaining egg mixture in the same manner. There should be at least 4 rolls. (The egg rolls may be made up to 1 day ahead and kept covered and chilled. Let the rolls come to room temperature before assembling the hors d'oeuvres.)
- With a sharp knife trim the ends of the rolls diagonally and cut the rolls diagonally into 3/4-inch pieces. Turn the rolls cut side up and top each roll with a dollop of the sour cream and a small spoonful of the caviar. Arrange the hors d'oeuvres decoratively on a platter.
CREAMY VODKA FETTUCCINE WITH TOMATO, SMOKED SALMON, AND CAVIAR
This is a fettucine pasta recipe my friend sent me, which I've tweaked slightly. I haven't seen this on Allrecipes and since it always gets such raving reviews, I thought I'd share.
Provided by MKZ
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan or wok over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add salmon and tomato and season with salt and pepper.
- Increase heat to high and cook, stirring constantly, for 2 minutes. Pour in vodka, reduce heat, and simmer, until liquid is reduced by half, 3 to 5 minutes. Pour in cream and simmer until liquid reduced by half again, 3 to 5 minutes. Adjust seasoning with salt and pepper.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, add to sauce and toss to coat.
- Serve sprinkled with caviar and freshly grated Parmesan cheese. Garnish with chopped parsley.
Nutrition Facts : Calories 845.3 calories, Carbohydrate 86.9 g, Cholesterol 172.6 mg, Fat 44 g, Fiber 4.3 g, Protein 25.3 g, SaturatedFat 25.6 g, Sodium 456.8 mg, Sugar 4.8 g
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