GRAVLAX and Caviar with a Chive

Mousseline, Sour Cream and Corn Blini

Component List for GRAVLAX and Caviar

EQUIPMENT COMPONENTS Paring knives or toothpicks to put holes in Blini

Three Baby Quenelle scoops (or teaspoons) for caviar, mousseline, and sour cream

Small Containers to hold water for scooping

FOOD COMPONENTS

Salmon Remove from plastic wrap but not from plastic ring.

Blini

Caviar, Sour Cream, & Chive Mousseline

Toasted Black Pepper

Chive Batons Cut 3½ to 4 inches long. Store in damp paper towels.

On-Site Execution Steps: GRAVLAX and Caviar

Step 1:

Invert plastic lid with

salmon in the center of

the plate

Press down

firmly

Step 2:

Peel plastic

lid away from salmon

making sure that the fish sticks to the

plate

Step 4:

Place blini in a pin-wheel

shape at the

position shown

Step 3: Place a quenelle

of caviar, sour cream, and chive

mousseline in the center of

salmon

On-Site Execution Steps: GRAVLAX and Caviar

Step 5: Dust the area between the lip of

the plate and the circle of salmon with black pepper

Step 6: Using the tip of a paring knife or toothpick, put two holes in the

blini Insert chive spears in the holes,

tilt the chives back, and cross

their tips

At-The-Shop Preparation Technique for GRAVLAX rings

Step 1:

On parchment

paper lay out

salmon slices

slightly

overlapping

Step 2:

Set plastic lid on salmon

making sure that there is

enough fish to completely

cover ring

Press down. With a sharp

paring knife cut away

salmon that is outside ring

Step 3:

Wrap salmon

with plastic

wrap

It should look

like this when

finished

Recipes for GRAVLAX and Caviar

Master Recipe Yields 25 portions

Ingredients

25 Gravlax rings

100 Corn Blini @ four per person

4 oz. Sour Cream @ 1/8 oz. per person

4 oz. Caviar @ 1/8 oz. per person

4 oz. Chive Mousseline @ 1/8 oz. per person

toasted and ground Black Pepper

50 Chive spears @ 2 per person

Method

Make salmon rings according to enclosed

documentation.

Pack all ingredients for party.

Recipes for GRAVLAX and Caviar

Chive Mousseline Yields 50 portions

Ingredients

4 bunches Chives

1 bunch Scallions cleaned and white ends removed

2 Tbl. heavy Cream

8 Tbl. heavy Cream whipped to stiff peaks

1 Tsp. seasoned Rice Vinegar

Salt

Method

Blanch scallions and chives in boiling

salted water. Shock in a bowl of ice water.

Squeeze out all excess liquid from greens.

Using scissors cut into small pieces.

Put chopped greens and unwhipped heavy

cream in blender and puree until smooth,

about 2 minutes. If needed, add a splash

more of unwhipped cream to facilitate the

pureeing process. Make sure that the

mixture is smooth and not stringy.

Combine puree with whipped cream.

Adjust flavors with vinegar and salt as

needed.