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Salmon and Caviar Pie (Emeril Lagasse) Recipe

Salmon and Caviar Pie (Emeril Lagasse) Recipe

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Ingredients:

Serving

1 lb cured salmon, thinly sliced
1 cup cooked mashed potatoes
1 tbsp heavy cream
2 tbsp truffle oil
salt and pepper
1/2 cup smoked salmon, flaked into small pieces
2 tbsp cracked black pepper
1 cup sour cream
2 tbsp white wine
3 tbsp chopped chives
salt and pepper
2 tbsp caviar
1 tbsp finely chopped egg yolks
1 tbsp finely chopped egg whites
1 tbsp whole capers
1 tbsp brunoise red onion
1 tbsp finely chopped parsley
essence , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

Chive Cream:
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. 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. Spread some of the chive cream around the rim and garnish with the traditional garnishes and Essence around the pie.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	200.01 Kcal (837 kJ)
Calories from fat	82.1 Kcal
		% Daily Value*
Total Fat	9.12g	14%
Cholesterol	71.25mg	24%
Sodium	1976.78mg	82%
Potassium	531.05mg	11%
Total Carbs	13.67g	5%
Sugars	2.5g	10%
Dietary Fiber	2.72g	11%
Protein	17.79g	36%
Vitamin C	4.5mg	8%
Vitamin A	0.3mg	9%
Iron	2.4mg	13%
Calcium	105mg	10%

Amount Per 100 g
Calories	133.75 Kcal (560 kJ)
Calories from fat	54.9 Kcal
		% Daily Value*
Total Fat	6.1g	14%
Cholesterol	47.65mg	24%
Sodium	1321.93mg	82%
Potassium	355.13mg	11%
Total Carbs	9.14g	5%
Sugars	1.67g	10%
Dietary Fiber	1.82g	11%
Protein	11.89g	36%
Vitamin C	3mg	8%
Vitamin A	0.2mg	9%
Iron	1.6mg	13%
Calcium	70.2mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.2

Points
5

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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