Smoked Eel, Smoked Sturgeon, and Choupique Caviar Salad with Dilled Buttermilk Dressing

Ingredients

• 1 cup flour
• Essence, recipe follows
• 1/2 pound smoked eel, cut into 1-inch pieces
• 6 ounces smoked sturgeon, flaked
• 1/2 cup thinly sliced red onions
• 2 tablespoons snipped fresh chives
• 2 tablespoons Champagne vinegar
• 2 tablespoons canola oil
• Dilled Buttermilk Dressing, recipe follows
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 large head Bibb lettuce (about 8 ounces), core removed, quartered, rinsed and patted dry
• 1 ounce Choupique caviar, or salmon roe

Directions

Preheat a fryer to 360 degrees F.

Season the flour with Essence and place in a shallow dish. Dredge the eel in the seasoned flour, shaking off any excess.

Fry the eel until golden brown, about 2 to 3 minutes. Remove to a paper towel-lined plate.

In a large bowl, combine the sturgeon, onions, chives, vinegar, oil, some of the Buttermilk Dill Dressing, salt, and pepper, and toss gently.

In a small bowl, combine the vinegar, oil, salt, and pepper, and drizzle over the lettuces. Place 1/4 head of lettuce on each of 4 large salad plates. Arrange the sturgeon mixture over the lettuce. Top with the fried eel. Drizzle each serving with 3 tablespoons of the dressing. Place 1 teaspoon of the caviar in the center and serve.

Essence (Emeril's Creole Seasoning):

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 leaf oregano

1 tablespoon dried thyme

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.

Dilled Buttermilk Dressing:

1 large egg*

1 1/2 teaspoons fresh chopped dill

1 cup canola oil

1/2 cup buttermilk

2 tablespoons fresh lemon juice

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

To make the dressing, combine the egg and dill in the bowl of a food processor and process on high speed for 15 seconds. With the machine running, add the oil in a thin stream and process until it forms an emulsion. Transfer to a bowl and whisk in the buttermilk, lemon juice, salt, and pepper.

Yield: 2 1/2 cups