House-Cured Gravlax With Osetra Caviar Recipe - Cooking Index
House-Cured Gravlax With Osetra Caviar Recipe - Cooking Index
| 1/2 lb | Gravlax | |
| 1 oz | Osetra caviar | |
| Blini Batter | ||
| 1/2 cup | Flour | |
| 1 1/2 cups | Buckwheat | |
| 1 | Samuel Adams - (12 oz) | |
| 1 | Egg yolk | |
| Yogurt Sauce | ||
| 1 cup | Plain yogurt | |
| 4 tablespoons | Diced cucumbers | |
| 1 tablespoon | Chopped dill | |
| 1 tablespoon | Lemon juice | |
| 2 tablespoons | Olive oil | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Dill sprigs - for garnish |
Make blini batter by mixing dry ingredients and adding wet ingredients. Saute 1/4 ounce of batter in clarified butter. Remove from the pan. Top with yogurt sauce. Arrange the gravlax pieces in a rosette pattern on the yogurt sauce, and spoon on more yogurt sauce. Place the caviar in the center of the rosette; season with salt and pepper, and garnish with dill.
This recipe yields ?? servings.
Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0004) - from - the TV FOOD NETWORK
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