Tandoori Smoked Salmon Ravioli with Goat Cheese Parfait and Osetra Caviar

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  • Level: Intermediate
  • Total: 2 hr 35 min (includes curing time)
  • Active: 35 min
  • Yield: 4 servings
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1 salmon fillet

2 cups salt

2 cups sugar

2 cups water

Curry powder

4 quail eggs

4 goyoza wrappers

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

Goat Cheese Parfait:

5 egg yolks* (See Disclaimer)

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


  1. Salmon: Cure salmon fillet in equal parts salt, sugar and water for 2 hours. 
  2. Dry with a towel. Smoke with applewood chips. And brush with Tandoori spices. 
  3. Poach quail eggs with goyoza wrappers around them.
  4. For the mustard: Mix all ingredients in a blender until smooth. Serve salmon with poached quail eggs and black mustard sauce.
  5. For the parfait: 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.
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