Salmon and Caviar Pie

Total Time:
20 min
20 min

8 servings

  • 1 pound cured salmon, thinly sliced
  • 1 cup cooked mashed potatoes
  • 1 tablespoon heavy cream
  • 2 tablespoons truffle oil
  • Salt and pepper
  • 1/2 cup smoked salmon, flaked into small pieces
  • 2 tablespoons cracked black pepper
  • Chive Cream:
  • 1 cup sour cream
  • 2 tablespoons white wine
  • 3 tablespoons chopped chives
  • Salt and pepper
  • 2 tablespoons caviar
  • 1 tablespoon finely chopped egg yolks
  • 1 tablespoon finely chopped egg whites
  • 1 tablespoon whole capers
  • 1 tablespoon brunoise red onion
  • 1 tablespoon finely chopped parsley
  • Essence, recipe follows
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Chive Cream:
  • For the pie: In a small mixing bowl, combine the potatoes, cream and truffle oil together. Mix thoroughly. Season with salt and pepper. In a pie tin, line the bottom of the tin with 1/4 pound of the sliced salmon. Spread 1/4 cup of the potato mixture evenly over the salmon layer. Repeat the layering until you have four individual layers of each. Crumble the flakes of the smoked salmon on top and sprinkle the cracked black pepper. With your fingers, gently press the salmon and pepper down into the potatoes. Allow the pie to set in the refrigerator for 30 minutes.

  • For chive cream: In a small mixing bowl, whisk all the ingredients together. Season with salt and pepper. To assemble, cut the salmon pie into 8 slices. Spoon a small amount of the chive cream in the center of the plate. Place one piece of the pie in the center of the chive cream. Dab a teaspoon of the chive cream on top of the piece of pie and place a teaspoon of the caviar on top. Spread some of the chive cream around the rim and garnish with the traditional garnishes and Essence around the pie.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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