SMOKED SALMON AND PEEKYTOE CRAB PARFAIT

Smoked Salmon and Peekytoe Crab Parfait image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 39

Ingredients

1 pound smoked salmon fillet (cleaned and trimmed)
5 hard-boiled eggs (chopped)
5 ounces light mayonnaise
1 ounce capers (chopped)
1 ounce fresh dill weed (chopped)
1 ounce fresh chives (chopped)
1 tablespoon olive oil
1/2 ounce micro herbs (assorted)
1/2 ounce red shiso herbs
1 can (1 pound) lump crabmeat (drained)
1 teaspoon lemon peel (finely chopped)
2 ounces light mayonnaise
1 ounce fresh chives (chopped)
1 ounce fresh cilantro (finely chopped)
1 ounce tomato concasse (seeds and skin removed, coarsely chopped)
3 tablespoons olive oil
To taste kosher salt
To taste white pepper (cracked)
5 fresh avocados
1 teaspoon kosher salt
1 teaspoon fresh lemon juice
21/2 cups creme fraiche
1 ounce fresh dill weed (finely chopped)
1 ounce fresh chives (finely chopped)
1 tablespoon fresh lemon juice
1/4 teaspoon fish sauce
1 cup white balsamic vinegar
1 tablespoon shallots (peeled and chopped)
1 tablespoon Dijon mustard
1 ounce honey
5 ounces olive oil
To taste kosher salt
To taste black pepper (cracked)
2 sheets phyllo dough
1 ounce clarified butter
6 slices brioche bread
As desired paprika
3 ounces salmon roe
1 ounce `````

Steps:

For the smoked salmon: Remove the blood line from the center of the salmon; cut salmon into small cubes. Harvest only the egg whites from the hard-boiled eggs and chop egg whites. Gently mix all the ingredients together in a mixing bowl; reserve in the refrigerator. For the mixed greens: Mix together and reserve. For the crabmeat: Mix all the ingredients together; reserve in the refrigerator. For the avocado mousse: Remove pit, peel and seed the avocados, then coarsely chop. Emulsify all the ingredients together in a blender. Adjust seasoning without over mixing, and reserve in the refrigerator. For the creme fraiche: Mix all the ingredients together; reserve in the refrigerator. For the white balsamic dressing: Place vinegar, shallots, mustard and honey in blender; puree, then slowly add oil until emulsified. Season with salt and pepper. For the phyllo and brioche disks: Preheat the oven to 300 degrees F (150 degrees C). Cut one of the phyllo sheets with a round cookie cutter to make 6 disks 3 to 31/2 inches in diameter. Brush the phyllo with clarified butter. Place on a baking sheet with a SILPAT® nonstick baking mat, and bake about 15 to 20 minutes or until golden brown. Repeat the same procedure with the other phyllo sheet and with the brioche. To plate each serving: Using a round mold 3 to 31/2 inches in diameter, and starting with the brioche on the bottom, layer the salmon, the avocado mousse and the crabmeat. Garnish with the salmon roe and caviar. Place a quenelle (dollop) of creme fraiche on top of the salmon roe. Place the mold in the center of the plate and gently remove the mold, leaving the parfait in the center of the plate. Drizzle the white balsamic dressing in a half-moon shape around the parfait. Scatter the mixed greens on the plate and on the top of the parfait. Roll the edge of the phyllo disk in paprika and place vertically on top of the creme fraiche quenelle (dollop).