Smoked Salmon with Caviar and Horseradish Cream Sauce
This dish I prepared for our Pine Ridge Dinner on October 18th. It was the first course paired with Pine Ridge 2006 Chenin Blanc, Voigner.
The smoked salmon I small diced and added olive oil, pepper, shallot, lemon zest and chive. I fried some peruvian potatoes and made the sauce with heavy cream, horseradish and a little red wine vinegar.
Then finished it with diced cucumber and a dollop of caviar.
This is an easy dish to prepare at home with little trouble and has a nice presentation.
Brett Maddock
Posted on Friday, October 19, 2007 at 06:24PM
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Chef Brett
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