Recipe courtesy of Marcus Samuelsson
Total:
2 hr 35 min
Active:
35 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Salmon:

Cure salmon fillet in equal parts salt, sugar and water for 2 hours.

Dry with a towel. Smoke with applewood chips. And brush with Tandoori spices.

Poach quail eggs with goyoza wrappers around them.

Mix all ingredients in a blender until smooth. Serve salmon with poached quail eggs and black mustard sauce.;

Whisk the yolks and sugar together. Set aside. Whisk the sour cream, heavy cream, creme fraiche and goat cheese together. Fold the cream mixture into the yolk mixture. Add the Absolut Citron, salt and lemon juice.

Layer into Parfait glass, garnish with Caviar.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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