and Salmon Parfait
and Salmon Parfait comes from Las
Les Kincaid. Les was one of the earliest contributors
"I love anything to do with
food, wine or golf. Most people 'eat to live' and most
others 'live to eat'. I prefer the 'live to eat'. Cooking
is said to be therapeutic. In today's hectic world,
unless we engross ourselves into something relaxing,
we'll go crazy, by the end of the day. So just get into
the kitchen and try to be creative using your imagination.
It need not be a gourmet meal or anything grand just
something simple and satisfying."
can find out more about Les and his views on food and
cooking in his biography
page or by visiting his website www.leskincaid.com
six-inch stainless steel pastry ring without top or
1/2 pound smoked salmon
8 ounces salmon caviar
8 ounces black caviar (American sturgeon or better
if budget allows)
1 pint sour cream
2 ounces fresh dill
Watercress to garnish
1 package rye crisp, Melba toast or other thin, crisp
the sour cream overnight in a cheesecloth-lined sieve,
mix dill into sour cream.
the inside of the pastry ring with a thin coating
of canola oil and place the pastry ring in the center
of a decorative serving platter.
the bottom of the ring with smoked salmon that is
thinly sliced and layer it into one even layer.
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 eggs. Top with dill cream.
with a layer of black caviar and dollop with dill
in ring for 1 hour or more before serving to allow
parfait to set.
the ring carefully and garnish the top of the parfait
with sprigs of dill.
watercress leaves and crisp bread to garnish the platter.
6 to 8 appetizer portions