Egg
Pate and Caviar
By Executive Chef Josh
Silvers,
Syrah Restaurant, Santa Rosa, CA
Made
with:
Beluga Caviar
Salmon Roe Caviar
Serves
1
Ingredients:
2 Egg Yolks
2 Egg Whites
TT Salt
TT Pepper
TT Cayenne Pepper
4 oz. Crème Fraiche
1 Mini Mold
1/4 oz. Beluga Caviar
1 oz. Salmon Roe Caviar
1 oz. Butter
Cooking
Method:
1. Scramble
seasoned-to-taste egg yolks in a non stick pan. Scramble
seasoned to-taste egg whites in a non stick pan. Put in
refrigerator and cool down for one hour. Grease the mini
mold with the butter, or other non stick substance. Layer
the mini mold with one layer of yolk scramble, and then
one layer of egg white scramble. Repeat.
2. Turn
mold upside down and release. Cover the pate with creme
fraiche. Garnish with salmon roe and beluga caviar. Serve
with crackers or toast points. Break out the champagne.
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