Best Salmon Caviar Torte Recipes

CAVIAR TORTE

Steps:

• Mix the bottom layer ingredients and put in an 8 inch springform pan.
• Put middle layer on top of that; and then mix top layer ingredients and put on top.
• Chill overnight.
• Use a cookie cutter on top and fill with caviar to make a nice design.
• We used a heart shape at the wedding and filled it with salmon roe and made a nice design of salmon roe around the border-- one of our colors was orange for the wedding so it looked lovely.
• I've also seen this with small red caviar in the middle in a heart shape with black caviar all around the edges-- gorgeous.
• remove the sides of the springform pan to serve with crackers.

SALMON TIMBALLES AND SCALLOPS TARTARE WITH CAVIAR

Steps:

• Combine all the marinade ingredients, except the lime juice, in a small deep bowl. Add the salmon and scallop dice, stir well and add just enough lime juice to barely cover the mixture. Cover tightly and refrigerate for 20 minutes.
• Lightly oil 12 mini muffin cups, timbale molds or similar vessels roughly one-and-a-half-inches across and one-inch high. Line with squares of plastic wrap, keeping them as smooth as possible.
• Line the molds with the thin salmon slices, overlapping if necessary to cover interior completely, letting the excess hang over.
• Drain the marinated mixture, pressing hard on the solids to remove all possible liquid, then distribute it among the lined molds. The mixture should mound slightly above the edges. Fold the edges of the salmon liner over the tops, cover with plastic wrap and weight with a heavy cutting board or other flat weight.
• Chill the timbales for one or two hours, then remove from molds and reverse to show smooth bottoms. Top each with a dab of creme fraiche, sprinkle with chives and add a half teaspoon of the caviar.

SMOKED-SALMON CRêPE TORTE

Steps:

• To prepare the crêpes, stir the whole-wheat flour, all-purpose flour, and salt together in a medium bowl. Whisk the milk, eggs, and melted butter together in a small bowl. Pour half of the milk mixture into the flour mixture and whisk until smooth. Add the remaining milk mixture and continue whisking until the batter is completely smooth. Strain the batter through a fine-mesh strainer. Let the batter rest for half an hour before cooking.
• Line a tray with parchment paper. Heat a crêpe pan or a 7-inch nonstick sauté pan or skillet over moderately high heat. Spray the pan lightly with cooking oil or brush with melted butter. Pour 1/4 cup of batter into the side of the pan and swirl to coat the bottom, forming a thin layer. Cook until bubbles appear on the surface of the crêpe and the edges begin to brown lightly. Flip the crêpe over using a spatula. Cook the second side for about 10 seconds and turn the crêpe onto the prepared tray to cool. Continue cooking crepes until all the batter is used. You should have 11 crêpes (see Note).
• To prepare the filling, in the bowl of a food processor fitted with a blade attachment, process the cream cheese until smooth, about 30 seconds. Scrape the bowl with a rubber spatula and add the scallion, capers, lemon juice, milk, and salmon. Process for another 15 seconds, then scrape the bowl with a rubber spatula again. Blend for another 10 seconds or until the mixture looks fairly smooth. Divide the filling into 10 portions, each about 2 heaping tablespoons.
• Place a crêpe on a serving plate and spread one portion of filling completely and evenly over its surface with a metal offset spatula or the back of a spoon. Top with another crêpe and carefully spread another portion of filling on top, making sure you spread to the edges. Continue until all of the filling and the crêpes are stacked, ending with a plain crêpe on top. Cover the torte with plastic film and chill for at least 1/2 hour before slicing and serving.
• Cut the torte into small wedges with a sharp knife. Clean the knife between cuts to make a neat sliced appearance. Any remaining pieces of torte can be wrapped tightly with plastic film and stored in the refrigerator for up to 1 week.

CAVIAR AND SALMON BLINI TORTES

Steps:

• Make egg salad:
• Stir together all ingredients and a pinch of salt.
• Make blini:
• Whisk together dry ingredients in a bowl. Add milk and yolk and whisk until smooth. 3Beat egg white with a clean whisk in another bowl until it just holds soft peaks. Fold into batter along with 2 tablespoons melted butter.
• Brush a 12-inch nonstick skillet with some of remaining melted butter, then heat over medium heat until hot. Working in batches of 6 or 7, drop 1 level tablespoon batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden, 45 seconds to 1 minute. Flip over and cook 1 minute more. Brush blini on both sides with some of remaining melted butter, then transfer to a plate and keep warm, covered with foil. Brush skillet with butter between batches.
• Fill tortes:
• Drape smoked salmon on 6 blini and top with egg salad. Spoon caviar onto 6 more blini, then stack on egg-salad-topped blini.

PARFAIT OF SALMON AND TUNA TARTARE, CAVIAR AND CREME FRAICHE

Steps:

• Combine the shallots and 1 TBS of olive oil in a small saucepan, and saute until the shallots are translucent.
• In a medium bowl sitting on a bed of ice, combine half of the sweated shallots, all the tuna, half of the mustard oil, half of the lemon zest, all the soy sauce, 1 Tbs of the olive oil and all the coriander.
• Lightly season with coarse salt, season generously with the white pepper, mixing well with a large spoon.
• In another medium bowl sitting on a bed of ice, combine the remaining shallots, mustard oil, lemon zest, and salmon.
• Mix with the remaining olive oil, horseradish, capers, chives, and salt and pepper to taste, and mix until all ingredients are combined.
• Line a sheet pan with waxed or parchment paper and lightly oil with fingers the inside of ten, 2 inch high by 2 inch diameter metal rings or molds, placing the molds on the sheet.
• Place 1 1/2 TBS of the tuna mixture in each of the ten molds, making sure to smooth the mixture with the back of a spoon.
• If available, press down with the bottom of a Worcestershire or Tabasco bottle.
• Then place 1 1/2 TBS of the salmon mixture on top, pressing down and smoothing the salmon mixture with the back of the spoon.
• Spoon approximately 1/2 teaspoon of oestra caviar on on half of the top of the salmon and approximately 1/2 teaspoon of salmon roe caviar on the other half, smoothing with the back of the spoon.
• Whip the creme fraiche until thick, stiff peaks are formed.
• Add 2 TBS of the creme fraiche, smoothing with the blade of a flat knife or small metal spatula, making sure that the creme fraiche is level with the top of the mold.
• Chill the molds in the refrigerator for at least 20 minutes, but preferably for 2 to 3 hours.
• To serve, place each ring or mold on a dinner plate, and gently remove the mold by pulling ring upward, leaving the parfait intact.
• Garnish each parfait with one long chive spear placed at an angle over the parfait.