Sterling Gold Caviar Smoked Salmon And Potato Napoleon Recipes

FRESH CHUM SALMON CAVIAR

Steps:

• In a large glass or stainless steel container, mix salt into water, stirring thoroughly until dissolved. With wire-mesh deep frying basket or other 1/4-inch metal screen, gently separate eggs from egg sack over bowl, by rubbing sack along screen. Take care not to scrape membrane from the egg sack, even if it means leaving some eggs behind. Pour brine mixture over eggs and allow to soak 12 minutes, stirring occasionally. (Soaking times for other salmon species: Sockeye or Red: 6 minutes; Pink or Humpy: 8 minutes; Coho or Silver: 10 minutes; King or Chinook: 14 minutes). While eggs soak, use tweezers to remove bits of membrane and broken eggshells. When soaking is complete, pour eggs into colander to drain. Rinse eggs quickly with cold water and drain for a few minutes. Cover colander with plastic wrap, place over bowl, allowing it to continue draining in refrigerator. After 8 to 12 hours, transfer the now-sticky eggs into glass bowl. Gently fold in just enough olive oil to make the individual eggs shiny and slick. Serving Suggestions: Salmon or red caviar prepared this way is much less salty than the commercial variety, allowing the sweet flavor of the fresh roe to emerge. Because of the lower salt levels however, it should be refrigerated and consumed within 3 to 4 days. Its mild flavor lends itself to serving with cream cheese and crackers. A traditional favorite is salmon caviar atop celery sticks stuffed with cream cheese. Salmon caviar is delightful when added to salads with creamy herb or ranch-style dressing. This mild version of salmon caviar will be a welcome alternative to the more strongly flavored ikura salmon eggs used in Japanese sushi or sashimi.;

CUMIN-ROASTED POTATOES WITH CAVIAR AND SMOKED SALMON

Steps:

• Using vegetable peeler, remove peel (yellow part only) from lemons. Simmer peel, 1/2 cup water, and 4 teaspoons kosher salt in heavy small saucepan over medium-high heat until salt dissolves. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons and peel is tender, stirring occasionally, about 10 minutes. Transfer peel with liquid to jar. Add lemon juice and extra-virgin olive oil. Refrigerate at least 1 day and up to 1 week.
• Drain peel; mince. Stir crème fraîche, minced dill, cilantro, and 1 tablespoon minced peel in small bowl. Cover and chill at least 2 hours and up to 8 hours.
• Set rack at lowest position in oven and preheat to 450°F. Brush nonstick baking sheet with 1 tablespoon olive oil. Combine 1 tablespoon olive oil and cumin in large bowl. Add potatoes; toss to coat. Sprinkle with salt and pepper. Arrange potatoes, cut side down, on baking sheet and roast until tender and cut sides are brown, about 12 minutes. Cool slightly.
• Arrange potato halves, cut side up, on platter. Top each with 1 teaspoon crème fraäche, 1 salmon strip, and 1/2 teaspoon caviar. Garnish with dill sprigs.

HOT SMOKED SALMON WITH NEW POTATOES & WATERCRESS

Steps:

• In a large bowl, toss the onion with half the white wine vinegar and some salt. Set aside.
• Boil the potatoes in a pan of salted water until tender. Drain well and put back in the pan to steam-dry for a few mins. Tip into the bowl with the onion and gently toss together so that the potatoes absorb the vinegar. Season and leave to cool.
• In a small bowl, mix together the buttermilk, mayonnaise, remaining vinegar and the horseradish. Add some salt and fresh ground pepper, and mix well. Toss the potatoes in the mixture.
• Boil the beans for 1 min in salted water, drain, rinse in cold water and dry. Divide the potatoes between two plates and top with the apple slices, beans, salmon and a large handful of watercress.

SMOKED SALMON NAPOLEONS WITH GREENS

Steps:

• Boil vinegar and shallots in heavy medium saucepan until almost no liquid remains, about 6 minutes. Add clam juice and oil; simmer until reduced to 1 cup, about 10 minutes. Whisk yolks in medium bowl. Gradually whisk in simmering sauce. Return sauce to pan; stir over medium-low heat until thermometer has registered 140°F for 3 minutes (do not boil). Strain into bowl. Mix in dill. (Can be made 8 hours ahead. Chill.)
• Preheat oven to 425°F. Line cooking rack with waxed paper. Butter 2 baking sheets. Place 1 phyllo sheet on work surface. Brush with melted butter. Top with second sheet. Brush with butter. Continue layering and buttering with remaining sheets. Cut phyllo into twelve 4 1/2x2-inch rectangles. Place on prepared sheets, spacing apart. Sprinkle with sesame seeds. Bake until phyllo is golden, watching closely to prevent burning, about 8 minutes. Using metal spatula, transfer phyllo to waxed paper-lined rack; cool.
• Rewarm sauce over low heat, stirring constantly (do not boil). Place 4 phyllo rectangles on work surface. Cover each with salmon. Season with pepper. Sprinkle each with 1/2 teaspoon onion. Spoon 1 teaspoon sauce over. Top each with another phyllo rectangle, then salmon. Season with pepper. Sprinkle each with 1/2 teaspoon onion. Spoon 1 teaspoon sauce over. Top with remaining phyllo rectangles.
• Whisk oil and vinegar in large bowl. Add curly endive and toss to coat. Season with salt and pepper. Divide salad among 4 plates. Top each with 1 napoleon. Serve, passing remaining sauce separately.

WOLFGANG PUCK'S PIZZAS WITH SMOKED SALMON AND CAVIAR

Steps:

• Preheat the oven to 500 degrees and put a pizza stone inside. Knead 2 teaspoons of the minced chives into the pizza dough. Roll or stretch the dough into four 8-inch circles. Place the pizzas on a lightly floured wooden peel or board. (Work in batches.) Brush the centers of the circles with olive oil to within 1 inch of the edges.
• Slide the pizzas onto the stone and bake 8 to 10 minutes, or until golden brown. Transfer to serving plates and spread with the sour cream or creme frache. Arrange the salmon slices over the top. Place a tablespoon of the golden caviar in the center of each pizza and spoon 1/4 of the black caviar into each center. Sprinkle the salmon with the remaining chives and serve.

POTATO LATKE WITH SMOKED SALMON (CRIQUE STEPHANIOISE)

Steps:

• Put the grated potato in a medium bowl. With a wooden spoon, stir in the egg, chives, parsley and olives. Season with salt and pepper, and stir well to combine.
• To make large criques, warm 1 1/2 tablespoons of the olive oil in a medium nonstick pan over high heat. With your fingers, scoop out one half of the potato mixture, squeeze out the excess liquid between your hands and drop in the center of the pan. Using a fork or spatula, flatten the mixture firmly. Cook the crique over low to medium heat for about 6 to 8 minutes, until golden brown. Flip and cook for an additional 3 to 4 minutes, or until the exterior is crisp and golden brown and the interior is tender. Repeat using the remaining olive oil and potato mixture.
• To make small criques, lightly brush the insides of three 3 1/2-inch-diameter ring molds with olive oil. Heat the pan with additional oil, and place the molds into the pan. Squeeze the excess liquid out of the potato mixture between your hands, and place 1 1/2 tablespoons inside each ring. Proceed as above, cooking for 3 to 4 minutes on the first side. Using tongs, remove the molds from the criques and gently press with a spatula. Flip and cook for an additional 1 to 2 minutes, or until the exterior is crisp and golden brown and the interior is tender. Set the criques aside. Repeat until remaining olive oil and potato mixture are used up.
• To serve, sprinkle the criques with salt and top with a dollop of sour cream. Place a small mound of the smoked salmon on top, and drizzle some of the lemon juice over the salmon. Sprinkle with the lemon zest, chives and black olives, and season with pepper. Garnish with parsley, and drizzle some olive oil around the plate. Serve immediately.

SCANDI SMOKED SALMON POTATOES

Steps:

• Boil the potatoes in their skins for 15 mins until tender, then drain and cool. Meanwhile, whisk all the sauce ingredients together, except the dill. Cut each piece of salmon in half to make two long strips.
• Halve the potatoes slightly on a diagonal, then wrap a piece of smoked salmon around each piece and place onto a platter. If you want to add salt, go easy, as the salmon is highly seasoned. Scatter with pepper, a squeeze of lemon and a few dill fronds. Give the sauce a quick whisk, add the chopped dill, season to taste, then pour into a dipping bowl. Scoop the soured cream into another. To eat, dip the potatoes into the cream, then spoon over a little sauce.