Salmon Beggar's Purse With Vodka And Pepper Cream

Recipe Ingredients

		Crepes
3		Eggs
1 1/4 cups	296ml	Milk
2 tablespoons	30ml	Melted unsalted butter
1 cup	62g / 2.2oz	Sifted flour
1 tablespoon	15ml	Snipped chives
		Salt - to taste
		Freshly-ground white pepper - to taste
		Filling
1 lb	454g / 16oz	Cured salmon
1/2 cup	31g / 1.1oz	Julienned red onion
1/2 cup	118ml	Capers
1/4 cup	36g / 1.3oz	Chopped egg whites
1/4 cup	36g / 1.3oz	Chopped egg yolks
		Salt - to taste
		Freshly-ground white pepper - to taste
		Blanched long chives - for tying purses
		Sauce
1/2 cup	118ml	Vodka
1 1/2 cups	355ml	Sour cream
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

For crepes, combine the whole eggs, milk, butter, flour and chives until smooth. Add salt and pepper to taste. Heat a 7 1/2-inch crepe pan. Lightly oil the pan. Pour 2 tablespoons of the batter in the center of the pan. Tilt pan from left to right to cover entire surface. Cook the crepe until the edges begin to brown, flip and cook until done. Remove from the pan.

To assemble, lay one crepe down flat, place 2 pieces of the salmon on the crepe to cover completely leaving a 1-inch border. Sprinkle with the red onion, capers and eggs. Season with salt and pepper. Gather the crepe at the top and tie with a long chive, it should resemble a purse.

For sauce, combine the vodka, sour cream and seasonings together. Spoon a small amount on the bottom of each plate and place the beggars purse right on top.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2258 broadcast 12-20-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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