1 lb Cured salmon; thinly sliced
1 c Cooked mashed potatoes
1 tb Heavy cream
2 tb Truffle Oil
Salt and pepper
1/2 c Smoked salmon; flaked into
-small pieces
2 tb Cracked black pepper
-CHIVE CREAM-
1 c Sour cream
2 tb White wine
3 tb Chopped chives
Salt and pepper
2 tb Caviar
1 tb Finely chopped egg yolks
1 tb Finely chopped egg whites
1 tb Whole capers
1 tb Brunoise red onion
1 tb 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 1/4 pound of the sliced salmon. Spread
1/4 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
Yields
1 Servings