Two-Way Smoked Salmon And Caviar Pate

1. 1

   Using a food processor, blend egg yolks, lime juice and mustard until mixture is thickened and smooth.

2. 2

   With food processor running, add butter in a thin stream to egg mixture, as in a basic hollendaise sauce.

3. 3

   In a small bowl, mix salmon with lime juice, add sauce and stir until smooth consistency. Add capers.

4. 4

   For individual servings, plate salmon using a small metal mold. (Hint: a donut cutter or aluminum can with top and bottom removed will do the trick.)

5. 5

   Top mousse with smoked salmon pate (see recipe below). Remove metal form. And serve

6. 6

   Slice salmon into thin strips and chop into small pieces.

7. 7

   Add diced shallot, olive oil and caviar and gently mix.

8. 8

   Spoon mixture on top of mousse (see recipe above), smooth to form neat stack, garnish with a dollop of caviar.

* Per serving · 4 servings · Values may vary.

No additional tips available.