Salmon Timballes And Scallops Tartare With Caviar Recipes

SMOKED SALMON TARTINES

Steps:

• Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the sizes of the avocado and the bread.
• Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the Gravlax Sauce. Garnish with some red onion, sprinkle with the dill fronds, salt, and pepper, and serve with extra sauce on the side.
• Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.

STIR-FRIED SUGAR SNAPS AND CHANTERELLES

Steps:

• Prepare the snap peas, breaking off the stem end sideways so it stays attached at top and bottom, then pulling toward the tip so the top and bottom seam-strings are removed. Set aside.
• Cut the chanterelles' stems from caps and cut in one-inch lengths. If the caps are large, cut into rough chunks about one-and-a-half-inches square.
• In a wok or very large skillet, heat the butter until it sizzles. Add the chanterelles, raise the heat to high and cook, stirring, until they have shed all moisture, are lightly browned and cooked through. Remove with a slotted spoon and set aside.
• Keeping the heat high, add the sugar snaps and a third of a cup of water and cook, still stirring, just until the peas have changed color and the water has boiled away, about three minutes. Add the scallions, tarragon and reserved chanterelles, lower heat to medium-high and cook, stirring, for two minutes longer, or until the peas are crisp-tender and the flavors are blended. Add salt to taste and serve at once.

SALMON TIMBALLES AND SCALLOPS TARTARE WITH CAVIAR

Steps:

• Combine all the marinade ingredients, except the lime juice, in a small deep bowl. Add the salmon and scallop dice, stir well and add just enough lime juice to barely cover the mixture. Cover tightly and refrigerate for 20 minutes.
• Lightly oil 12 mini muffin cups, timbale molds or similar vessels roughly one-and-a-half-inches across and one-inch high. Line with squares of plastic wrap, keeping them as smooth as possible.
• Line the molds with the thin salmon slices, overlapping if necessary to cover interior completely, letting the excess hang over.
• Drain the marinated mixture, pressing hard on the solids to remove all possible liquid, then distribute it among the lined molds. The mixture should mound slightly above the edges. Fold the edges of the salmon liner over the tops, cover with plastic wrap and weight with a heavy cutting board or other flat weight.
• Chill the timbales for one or two hours, then remove from molds and reverse to show smooth bottoms. Top each with a dab of creme fraiche, sprinkle with chives and add a half teaspoon of the caviar.

MULTIGRAIN SEED BREAD

Steps:

• Place the water in a large mixing bowl, crumble in the yeast (if using dry yeast, let dissolve), then stir in the sourdough, salt, honey, seeds and flour.
• Stir the dough until it is elastic and cohesive but still very wet and sticky, about 15 minutes by hand or 10 minutes with the paddle attachment of a heavy-duty electric mixer set at medium speed. Sprinkle the surface of the dough with flour, cover the bowl with plastic wrap and allow to rest in a warm place for one hour.
• Oil a pair of metal loaf pans, 2 1/2 by 4 by 8 inches. Stir down the dough and divide it between them, cover with plastic wrap and let rise only until one-and-a-half times the original height, about 45 minutes. The dough will not fill the pans completely.
• Heat the oven to 450 degrees and make the loaves for 20 minutes. Reduce the heat to 375 and bake 20 to 30 minutes more, or until the loaves sound hollow when tapped on the bottom. Remove the loaves from the pans and cool on their sides on wire racks.

SEARED SEA SCALLOPS WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
• Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.

VANILLA OIL

Steps:

• Put the oil in a small saucepan. Split the bean and scrape in the seeds. Cut the pod into one-inch lengths and add.
• Simmer the oil over very low heat for five minutes. Remove from heat and allow to macerate at least six hours before using.
• Store the oil in a covered jar, with the pods still in it. The flavor will continue to intensify for a day or so and then remain constant almost indefinitely. Use to grease baking pans, to add flavor to salad dressings (especially for fruit) and as a sauteing medium for vegetables such as carrots, summer squash and new onions.