Caviar
and Smoked Salmon Cakes
By Chef Bradley
Ogden, Lark Creek Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
Ingredients:
1 oz. Beluga Caviar
2 oz. Egg Yolk (cooked, chopped)
2 oz. Egg White (cooked, chopped)
2 oz. Smoked Salmon (thinly sliced)
1 tbls. Chive Flowers (purple sprigs)
1 tspn. Chives
1 tspn. Red Onion (minced)
2 oz. Capers (small)
4 oz. Cream Cheese (whipped)
Procedure:
Line 4 oz. Timbale mold with plastic wrap. Mix
chive flowers, chives and red onion together.
Spoon tsp of caviar into timbale. Layer egg
yolks, then egg whites next. Cut smoked salmon
in circle in order to fit into timbale. Fill
with cream cheese. Cover with plastic wrap.
Press gently till firm. Chill 4 hours.
Pancake
Ingredients:
1 cup Water (boiling)
1 cup Cornmeal
1 Egg
1 tbls. Butter (unsalted)
1 cup Buttermilk
1 tspn. Baking Soda
1tspn. Salt
Mix
boiling water and cornmeal together. Let cool
slightly. reserve. Beat together well egg, butter,
buttermilk, baking soda, and salt. Add to cornmeal.
Make dollar size pancakes in a HOT skillet.
Keep warm.
Garnish:
1 cup Sour Cream
1 cup Buttermilk
2 oz. White Truffle Honey
2 tbls. Dill (fresh chopped) Parsley (fresh
chopped)
Layer
5 pancakes in center of plate. Unmold smoked
salmon/caviar cake onto center of pancakes.
Spoon sauce around plate. Garnish with parsley.
Use salmon and gold caviar with black to make
designs on top of cake.
Other
Great Fusion Recipes:
Balsamic
Fig Marinated Pork Tenderloin with
Lulu's Balsamic Fig Vinegar
By Chef Bradley Ogden, Lark Creek
Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
BBQ
Quail Basted in Molasses with Asian Slaw
By Chef Bradley Ogden, Lark Creek
Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
Caviar
and Smoked Salmon Cakes
By Chef Bradley Ogden, Lark Creek
Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
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and White Balsamic Vinaigrette
By Master Chef Robert Sturm,
Custom Foods, Chicago, IL. and
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Houses, Houston TX
Fennel
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Pasta
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Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
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Inn, Larkspur, CA. &
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Custom Foods, Chicago, IL. And
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& Green Sauce
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Inn, Larkspur, CA. &
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IL.
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