Salmon And Caviar Pie

Recipe Ingredients

1 lb	454g / 16oz	Cured salmon - thinly sliced
1 cup	237ml	Cooked mashed potatoes
1 tablespoon	15ml	Heavy cream
2 tablespoons	30ml	Truffle oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Smoked salmon - flaked small pieces
2 tablespoons	30ml	Cracked black pepper
		Chive Cream
1 cup	237ml	Sour cream
2 tablespoons	30ml	White wine
3 tablespoons	45ml	Chopped chives
		Salt - to taste
		Freshly-ground black pepper - to taste
		Assembly & Garnish
2 tablespoons	30ml	Caviar
1 tablespoon	15ml	Finely-chopped egg yolks
1 tablespoon	15ml	Finely-chopped egg whites
1 tablespoon	15ml	Whole capers
1 tablespoon	15ml	Brunoise red onion
1 tablespoon	15ml	Finely-chopped parsley
		Emeril's Essence - see * Note

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this 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. 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 Emeril's Essence around the pie.

This recipe yields 8 servings.

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

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