Tandoori Smoked Salmon Ravioli With Goat Cheese Parfait And Osetra Caviar Recipes

CAVIAR AND SALMON PARFAIT

Steps:

• Drain the sour cream overnight in a cheesecloth-lined sieve, mix dill into sour cream. Coat the inside of the pastry ring with a thin coating of vegetable oil and place the pastry 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.

TANDOORI SMOKED SALMON RAVIOLI WITH GOAT CHEESE PARFAIT AND OSETRA CAVIAR

Steps:

• Salmon: Cure salmon fillet in equal parts salt, sugar and water for 2 hours.
• Dry with a towel. Smoke with applewood chips. And brush with Tandoori spices.
• Poach quail eggs with goyoza wrappers around them.
• For the mustard: Mix all ingredients in a blender until smooth. Serve salmon with poached quail eggs and black mustard sauce.
• For the parfait: Whisk the yolks and sugar together. Set aside. Whisk the sour cream, heavy cream, creme fraiche and goat cheese together. Fold the cream mixture into the yolk mixture. Add the Absolut Citron, salt and lemon juice. Layer into Parfait glass, garnish with Caviar.

TWICE BAKED SMOKED HADDOCK SOUFFLE

Steps:

• Preheat the oven to 400 degrees F.
• Poach the haddock in the milk on medium heat for 10 minutes. Remove haddock from liquid and set aside. Reboil the milk and make a beurre manie with the flour and butter. Add the beurre manie to the milk and mix until the milk boils to a thick cream like consistency, and remove from heat.
• Combine 1/2 ounce of the corn flour with the egg yolks, and mix until well incorporated. Whisking vigorously, add the egg mixture into the hot milk mixture, and return to the heat. Cook mixture for 5 minutes.
• Remove the mixture from the heat, and add the Parmesan and mustard. Whisk together until smooth and set aside.
• In a separate bowl, whisk the egg whites and the remaining 1/2 ounce corn flour until stiff peaks form. In a separate bowl, take 1/3 of the milk mixture and 1/3 of the egg whites and whisk together until smooth. Flake the haddock, and add to the mix. Fold in the remaining egg whites.
• Fill the 6 (6-ounce) ramekins with the souffle mix, and place on a baking sheet with a little water. Bake in oven for 20 minutes.
• Remove souffles from oven and allow to cool. Remove souffles from ramekins, add a little double cream into each ramekin, and place souffles back into ramekins. Set aside.
• To prepare the leeks, saute in a saucepan with butter. Once the leeks are soft, add the cream, and smoked haddock, and cook for 5 minutes.
• Place the souffles back in the oven for 4 minutes.
• To plate the haddock, first place a spoonful of the leek mixture in the center of the plate. Place three halves of the quail eggs around the plate. Remove haddock souffles from ramekins and place on top of the leek mixture. Add the sauces randomly on plate, sprinkle with chives, and serve hot.
• In a saucepan, combine the roasted red peppers, chicken stock, and salt and pepper. Bring to a boil. Remove from heat and place peppers in blender and puree. Place puree back in saucepan and reduce liquid by half. Set aside for plating.
• To make the saffron sauce, combine all ingredients, let simmer, and reduce by half. Set aside for plating.

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.

PAN FRIED OYSTERS WITH AGED SHERRY SAUCE AND OSETRA CAVIAR

Steps:

• For the Oysters: Dredge oysters in cornmeal. Heat oil in a large skillet until almost smoking. Saute oysters on each side for 1 minute. Spoon 2 teaspoons of butter sauce into each reserved shell. Top with an oyster and a heaping teaspoon of caviar
• For the Aged Sherry Sauce: Place shallots and sherry vinegar in a small saucepan and reduce to 1 tablespoon over high heat. Whisk in the butter, piece by piece. Season with salt and pepper to taste.

TANDOORI SALMON

Steps:

• Place salmon fillets, skin side down, in shallow glass dish.
• Pull out any small bones.
• Whisk together yogurt, coriander, lemon juice, garlic, ginger,cumin, paprika,turmeric, salt, and pepper.
• Pour over salmon.
• Cover and marinate in refrigerator for at least 4 hours or up to 24 hours.
• Shaking off excess marinade and reserving, place salmon, skin side up, on greased grill over medium-high heat.
• Cook for 5 minutes.
• Turn and baste with marinade.
• Cook for 4 to 6 minutes or until fish flakes easily when tested with fork.

SMOKED SALMON SANDWICH WITH GOAT CHEESE

Steps:

• In a bowl, mash the goat cheese with a fork. Add the yogurt, and mix together until smooth. Spread half on one slice of bread, and top with the smoked salmon. Slice the cucumbers very thin, and layer them over the salmon. If desired, season the cucumbers with a little salt and pepper, and squeeze on some lemon juice. Sprinkle the chopped chives or dill over the cucumbers.
• Spread the remaining goat cheese mixture over the other piece of bread. Place on top of the cucumbers, press down and cut the sandwich in half.