This recipe is based on a bavarois of smoked salmon we once ate at a restaurant called Chiberta in Paris. I have given the recipe for 10 people because it is a dish which can be served at a dinner party without stress to the cook.
Rinse 10 ramekins with cold water, do not dry. Line the ramekins with thin slices of smoked salmon, leaving
Blend the remaining salmon and trimmings in a food processor with the crème fraîche, cayenne and lemon juice until smooth. Fold in the caviar very gently. Divide the mixture between the ramekins. Gently fold over the overhanging salmon. Cover with a piece of greaseproof paper, then a sheet of foil. Refrigerate until ready to use.
Fry the shallots in
© 1993 Ann and Franco Taruschio. All rights reserved.