Smoked Salmon

1. 1

   Fry the chopped bacon bits until crisp.

2. 2

   Drain and set aside.

3. 3

   Slice the salmon thinly and roll into tight fingers.

4. 4

   Arrange the salmon and oysters attractively on a bronze serving platter (or platter of your choice).

5. 5

   In a blender or food processor, beat the egg yolks and water.

6. 6

   With the machine running on low speed, gradually add the vegetable oil and lemon juice, beating until smooth and creamy.

7. 7

   Blanch the watercress in boiling water for a few seconds, then, drop into blender with creamed mixture.

8. 8

   Puree until very, very smooth.

9. 9

   Pour the watercress cream into a bowl.

10. 10

    To eat, dip a salmon roll or oyster first into the watercress cream, then into the bacon bits.

* Per serving · 4 servings · Values may vary.

No additional tips available.