House-cured gravlax with osetra caviar

1 servings

Ingredients

Quantity Ingredient
½ pounds Gravlax
1 ounce Osetra caviar
½ cup Flour
1½ cup Buckwheat
1 Samuel Adams
1 Egg yolk
1 cup Plain yogurt
4 tablespoons Diced cucumbers
1 tablespoon Dill; chopped
1 tablespoon Lemon juice
2 tablespoons Olive oil
Salt and pepper to taste
Dill sprigs

Directions

BLINI BATTER

YOGURT SAUCE

Make blini batter by mixing dry ingredients and adding wet ingredients.

Saute ¼ oz of batter in clarified butter. Remove from the pan. Top with yogurt sauce. Arrange the gravlax pieces in a rosette pattern on the yogurt sauce, and spoon on more yogurt sauce. Place the caviar in the center of the rosette; season with salt and pepper, and garnish with dill.

Converted by MC_Buster.

Per serving: 1892 Calories (kcal); 56g Total Fat; (25% calories from fat); 87g Protein; 275g Carbohydrate; 335mg Cholesterol; 4558mg Sodium Food Exchanges: 15 Grain(Starch); 5 Lean Meat; ½ Vegetable; 2½ Fruit; 9 Fat; 3 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0004 Converted by MM_Buster v2.0n.

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