Two Salmons with Crème Fraiche & Caviar
By Garrett Oliver
Fresh salmon sits atop the smoked variety in this delectable fish medley with a scoop of crème fraiche and caviar nestled aside. The dry, hoppy character of Brooklyn Pilsner balances out the wild flavors.
- 1/4 lb Scottish or Irish smoked salmon, sliced thinly
- 3/4 lb wild Alaskan salmon, thick filet, skin on
- 4 oz crème fraiche
- 1 oz American caviar (Paddlefish)
- 1 oz olive oil
- semi-coarse sea salt
- freshly cracked black pepper
From the smoked salmon, cut four square pieces, each about 2 on a side. Place them in the middle of the plates.
Cut the Alaskan Salmon into four roughly equal rectangular pieces about an inch thick.
Heat a non-stick skillet on high setting until hot, add olive oil and coat pan.
Place the pieces of Alaskan salmon in the skillet skin-side down and sear. When the salmon appears cooked almost half-way (about 1.5 to 2 minutes - look at the sides of the pieces), turn over quickly with tongs. Cook for 1.5 minutes further, then remove t...
Place a piece of the Alaskan salmon in the center of the smoked salmon on each plate. Scoop one heaping teaspoon of the crème fraiche next to each piece of Alaskan salmon. Then nestle 1.4 of the caviar between the crème fraiche and the salmon. Gr...