Recipe - Salmon And Caviar Pie

1 pound Cured salmon; thinly cut or sliced up
1 cup Cooked mashed potatoes
1 tablespoon Heavy cream
2 tablespoon Truffle Oil
Salt and pepper
One half cup Smoked salmon; flaked into
small pieces
2 tablespoon Cracked black pepper

CHIVE CREAM
1 cup Sour cream
2 tablespoon White wine
3 tablespoon Chopped chives
Salt and pepper
2 tablespoon Caviar
1 tablespoon Finely chopped egg yolks
1 tablespoon Finely chopped egg whites
1 tablespoon Whole capers
1 tablespoon Brunoise red onion
1 tablespoon Finely chopped parsley
Essence

ESSENCE OF EMERIL SHOW #EE2290

For the pie: In a small mixing bowl, combine the potatoes, cream and
truffle oil together. Mix thoroughly. Season with salt and pepper. In a pie
tin, line the bottom of the tin with One fourth pound of the cut or sliced up salmon. Spread
One fourth cup of the potato mixture evenly over the salmon layer. Repeat the
layering until you have four individual layers of each. Crumble the flakes
of the smoked salmon on top and sprinkle the cracked black pepper on top.
With your fingers, gently press the salmon and pepper down into the
potatoes. Allow the pie to set in the refrigerator for 30 minutes.

For chive cream: In a small mixing bowl, whisk all the ingredients
together. Season with salt and pepper. To assemble, cut the salmon pie into
8 slices. Spoon a small amount of the chive cream in the center of the
plate. Place one piece of the pie in the center of the chive cream. Dab a
teaspoon of the chive cream on top of the piece of pie and place a teaspoon
of the caviar on top. Dirty the rim with the chive cream and garnish with
the traditional garnishes and Essence around the pie.

Yield: 8 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 21, 1998