Cigarettes of Smoked Salmon with Beluga Caviar ▶
Fine salmon and caviar, impeccably served with egg yolks, creme fraiche, and capers, proves an elegant appetizer can be simple to prepare.
- Smoked Salmon Fillets - 8 ounces
- Red Onion - 1, sliced paper-thin
- Fresh Lime - 1, thinly sliced
- Chives - 2
- Rose Petals - 4
- Egg Yolks - 2, hard-boiled, chopped
- Creme Fraiche - 4 tablespoons (alt. sour cream)
- Beluga Caviar - 4 ounces
- Small Capers - 2 tablespoons
Slice the salmon into 4 thin sheets, about 2 ounces each. Tightly roll each slice into a cigarette shape. Cut each into 2 equal pieces, trimming the ends square. In the center of each 10-inch serving plate, place 2 salmon cigarettes to form a V shape. Place 1 slice of onion on either side of the V. Place a slice of lime directly below each slice of onion. Chop chives in half and place one half in the center of each V. Place a rose petal at the base of the V and top with the chopped egg yolk. Place a spoonful of creme fraiche in the center of the V, on top of the chive. Sprinkle capers on the top portion of the plate, inside and around the opening of the V.