-
1
For the eggs: Pass the yolks through a small fine sieve.
-
2
For the white: Chop the whites finely.
-
3
**The whites need to be chopped instead of passed through the sieve because of the water content in the whites.
-
4
If they are passed through a sieve they will be wet and hard to handle.
-
5
For the red onion: Brunoise the red onion.
-
6
Finely chop the parsley.
-
7
For the Chive Cream: In a small mixing bowl, combine all the ingredients together and mix thoroughly.
-
8
Season with salt and pepper.
-
9
For the Rosettes: On each piece of salmon, spread 1 tablespoon of the chive cream on top of the salmon.
-
10
Roll the salmon into a rosette and garnish with the caviar.
-
11
For the New Potatoes: Slice one end of the potato off, so the potato will stand.
-
12
Using a melon baller, slightly scoop out the center of the potato.
-
13
Season with salt and pepper.
-
14
Fill each potato with chive cream and garnish with caviar.
-
15
For the Purses.
-
16
In the center of each crepe, dab a small amount of the chive cream and top with caviar.
-
17
Tie the purses with the long chives.
-
18
Place the caviar in a serving dish with crushed ice in the center of a platter.
-
19
Arrange the garnishes around the platter in separate piles.
-
20
On a platter, place the rosettes, new potatoes, and purses and garnish with the remaining garnishes.
