TANDOORI SMOKED SALMON RAVIOLI WITH GOAT CHEESE PARFAIT AND OSETRA CAVIAR

Tandoori Smoked Salmon Ravioli with Goat Cheese Parfait and Osetra Caviar image

Provided by Marcus Samuelsson

Time 2h35m

Yield 4 servings

Number Of Ingredients 22

1 salmon fillet
2 cups salt
2 cups sugar
2 cups water
Curry powder
4 quail eggs
4 goyoza wrappers
2 tablespoons Swedish mustard
1 tablespoon Chinese Mustard
1/2 teaspoon squid ink
1/2 tablespoon miso
1/2 tablespoon black bean paste
5 egg yolks* (See Disclaimer)
1/2 cup tennet sugar
3/4 cup sour cream
3/4 cup heavy cream
3/4 cup creme fraiche
1/4 cup goat cheese
1 tablespoon Absolut Citron
1 teaspoon salt
3 lemons, juiced
Garnish, osetra caviar

Steps:

Salmon: Cure salmon fillet in equal parts salt, sugar and water for 2 hours.
Dry with a towel. Smoke with applewood chips. And brush with Tandoori spices.
Poach quail eggs with goyoza wrappers around them.
For the mustard: Mix all ingredients in a blender until smooth. Serve salmon with poached quail eggs and black mustard sauce.
For the parfait: Whisk the yolks and sugar together. Set aside. Whisk the sour cream, heavy cream, creme fraiche and goat cheese together. Fold the cream mixture into the yolk mixture. Add the Absolut Citron, salt and lemon juice. Layer into Parfait glass, garnish with Caviar.