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Caviar And Salmon Parfait Recipe

by Global Cookbook

Ingredients

Vegetable oil 1/2 lb Smoked salmon 8 ounce Salmon caviar 8 ounce Black caviar see * Note

1 pt Lowfat sour cream 2 ounce Fresh dill Watercress for garnish 1 pkt Rye crisp, Melba toast or possibly other thin crisp bread

Directions

1. Note: American sturgeon or possibly better if your budget allows.
2. Drain the lowfat sour cream overnight in a cheesecloth-lined sieve, mix dill into lowfat sour cream.
3. Coat the inside of a 6-inch stainless steel pastry ring without top or possibly bottom with a thin coating of vegetable oil and place the ring in the center of a decorative serving platter. Fill the bottom of the ring with smoked salmon which 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 Large eggs. Top with dill cream. Finish with a layer of black caviar and dollop with dill cream. Refrigeratein ring for 1 hour or possibly more before serving to allow parfait to set.
4. 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.
5. This recipe yields 6 to 8 appetizer portions.

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