Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Smoked Salmon and Caviar Blini Baskets

Name: Smoked Salmon and Caviar Blini Baskets
Cuisine: American
Ingredients: Décor 1 Tomato rose, prepare first; 3 sprigs (½ oz/15 g total) Watercress; 24 Blini freshly baked 2-in. (5-cm); 6 oz (180 g) Thin-sliced smoked salmon, pulled into shreds; 4 fl oz (120 mL) Thick Crème Fraîche, in pastry bag fitted with small star tip; 4 fl oz (120 mL) Thick Crème Fraîche, in pastry bag fitted with small star tip; 2 oz (60 g) Black caviar; 24 4-in. (10-cm) Scallion ties

Preparation info

24
pieces

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

Décor 1 Tomato rose, prepare first
3 sprigs (½ oz/15

Europe
Americas
United States
Starter
Fish course
Pescatarian

Method

Procedure

Presentation

Arrange the décor:
- Place the tomato rose in the center of a 14-in. (35-cm) round serving tray.
- Arrange the parsley sprigs around it to resemble leaves.
Quickly assemble the blini baskets and arrange them on the tray: