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Caviar and Salmon Parfait RECIPE

Las Vegas chef Les KincaidThis recipefor Caviar and Salmon Parfait comes from Las Vegas chef Les Kincaid. Les was one of the earliest contributors to Hub-UK.

"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."

You can find out more about Les and his views on food and cooking in his biography page or by visiting his website


1 six-inch stainless steel pastry ring without top or bottom
Canola oil
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 bread

  • Drain the sour cream overnight in a cheesecloth-lined sieve, mix dill into sour cream.

  • Coat 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.

  • Fill the bottom of the ring with smoked salmon that is thinly sliced and layer it into one even layer.

  • Spoon 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.

  • Finish with a layer of black caviar and dollop with dill cream.

  • Chill in ring for 1 hour or more before serving to allow parfait to set.

  • Remove the ring carefully and garnish the top of the parfait with sprigs of dill.

  • Use watercress leaves and crisp bread to garnish the platter.

Serves 6 to 8 appetizer portions

Les Kincaid