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Title: Salmon And Caviar Pie
Yield: 8 Servings

Ingredients

      1 lb Cured salmon; thinly sliced
      1 c  Cooked mashed potatoes
      1 tb Heavy cream
      2 tb Truffle oil
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
    1/2 c  Smoked salmon; flaked small
           -pieces
      2 tb Cracked black pepper
           === CHIVE CREAM ===
      1 c  Sour cream
      2 tb White wine
      3 tb Chopped chives
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
           === ASSEMBLY & GARNISH ===
      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
           Emeril's Essence; see * Note

Instructions

* Note: See the "Emeril's Essence Information" recipe which is included
inthis collection.

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.
Spread1/4 cup of the potato mixture evenly over the salmon layer. Repeat
the layering until you have four individual layers of each. Crumble the
flakes ofthe smoked salmon on top and sprinkle the cracked black pepper.
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 thechive 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 thepiece of pie and place a teaspoon of the caviar on top.
Spread some of thechive cream around the rim and garnish with the
traditional garnishes and Emeril's Essence around the pie.
This recipe yields 8 servings.

Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-2290
broadcast 02-13-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com

03-07-1997

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Contributor: Emeril Lagasse

Preparation Time: 0:00

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