Ingredients
- 1 salmon fillet
- 2 cups salt
- 2 cups sugar
- 2 cups water
- Curry powder
- 4 quail eggs
- 4 goyoza wrappers
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.
Black Mustard Sauce:
- 2 tablespoons Swedish mustard
- 1 tablespoon Chinese Mustard
- 1/2 teaspoon squid ink
- 1/2 tablespoon miso
- 1/2 tablespoon black bean paste
Mix all ingredients in a blender until smooth. Serve salmon with poached quail eggs and black mustard sauce.
Goat Cheese Parfait:
- 5 egg yolks*
- 1/2 cup tennet sugar
- 3/4 cup sour cream
- 3/4 cup heavy cream
- 3/4 cup creme fraiche
- 1/4 cup goat cheese
- 1 tablespoon Absolut Citron
- 1 teaspoon salt
- 3 lemons, juiced
- Garnish, osetra caviar
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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