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| Atlantic Smoked Salmon Hackelback Caviar, Potato Cream, Flatbread, Red Beets |
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| Ingredients for Atlantic Smoked Salmon |
2 oz Cured Salmon
1 Flatbread
3 tbsp Potato Cream (recipe included)
1 oz Red Radishes, julienne very thin
1 oz Cucumber, julienne very thin
1/2 oz Micro Greens, plus more to garnish
1 Crepe, thin (recipe included)
2 tbsp Verde Sauce (recipe included)
1 tsp Lemon Vinaigrette
2 tbsp Roasted Beet Puree with pickling juice
(recipe included)
2 tbsp Fresh Horse Radish Cream (recipe included)
Pink Peppercorn Flakes, to sprinkle over Salmon
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| Ingredients for Potato Cream |
2 Potatoes, peeled and diced
2 cups Heavy Cream
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| Method for Potato Cream |
• Cook the potatoes with the cream until they are
very soft, rice them and transfer to a saucepot
using a whisk.
Work it until smooth and creamy,
add more cream if needed, season with salt and
pepper, set aside.
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| Ingredients for Crepes |
4 large Eggs
1 1/2 cup Milk
1 1/2 tsp Sugar
1 pinch Salt
1 cup All Purpose Flour
1 tbsp melted Unsalted Butter, + more
for cooking
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| Method for Crepes |
• In a medium bowl, whisk the eggs, 1/2 cup of
the milk and the sugar and salt until combined.
Whisk in the flour until the batter is smooth.
• Whisk the remaining 1 cup of milk and the
1 tablespoon of melted butter into the batter.
Let the batter stand at room temperature
for 1 hour.
• Heat a 7-inch crêpe pan over moderate heat and
brush with melted butter.
Pour 3 tablespoons of
the crêpe batter into the pan and immediately
rotate the pan to coat the bottom evenly.
• Cook the crêpe until lightly browned on the
bottom, about 30 seconds.
Flip the crêpe and cook until brown dots appear on the second
side,
about 10 seconds longer.
• Transfer each of the crêpes to a large plate as it
is cooked.
Continue making crêpes with the
remaining batter, adding melted butter as
needed, to make 16 to 18 crêpes.
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| Ingredients for Baggers Purse |
1 tsp Roasted Beets, diced in cubes
1 tsp Caviar
1 tsp Potato cream
1 Chive, blanched to tie the crepe
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| Method for Baggers Purse |
• In a crepe, place the beets, caviar and cream,
tie with the chive and trim the extra crepe.
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| Ingredients for Verde Sauce |
2 bunches Chives
2 bunches Parsley
2 bunches Cilantro
1/4 Jalapeño Pepper, seeds removed
2 bunches Scallion Greens
Salt & Pepper to taste
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| Method for Verde Sauce |
• Rinse and remove all grit and dirt from greens.
Pick through herbs separating leaves from stems.
• Blanch all leaves in salted water (about 30
seconds) until tender, plunge into iced water
to stop the cooking process.
Blanch scallion
greens separately as these will take up to two
minutes to cook.
• Strain and squeeze, puree in vita mix, add water
if necessary. Do not strain, leave a bit lumpy and
hold in a covered container over ice for service.
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| Ingredients for Pickling Juice |
2 cups Rice Vinegar
2 cups Sugar
3 tbsp Pickling Spices
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| Method for Pickling Juice |
• In a sauce pot bring the items to a boil, simmer
for 30 minutes, chill and strain.
Method for Roasted Beet Puree
• In a blender place some of the roasted beets
and blend until smooth, add some of the
pickling juice and season with salt and pepper,
it should be sweet and sour.
Ingredients for Fresh Horse Radish Cream
2 cups Fresh Clean Horse Radish
2 cups Crème Fraiche
1/4 cup Rice Vinegar
Method for Fresh Horse Radish Cream
• Place ingredients in a blender, blend and season
with salt and pepper.
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