Smoked Eel, Smoked Sturgeon, and Choupique Caviar S

Name: Smoked Eel, Smoked Sturgeon, and Choupique Caviar Salad with Dilled Buttermilk Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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; 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

Servings: persons

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
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
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

1
["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.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

1034

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1 cup flour, Essence, recipe follows, 1/2 pound smoked eel, cut into 1-inch pieces, 6 ounces smoked sturgeon, flaked, and more.

Yes, Smoked Eel, Smoked Sturgeon, and Choupique Caviar Salad with Dilled Buttermilk Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions