This is one of the recipes that has been provided by Les Kincaid from Las Vegas - to find out more about him and his views on food and cooking click here or if you would like to visit his website click here.

Ingredients

1 six-inch stainless steel pastry ring without top or bottom
Canola oil
1/2 pound smoked salmon
8 ounces salmon caviar
8 ounces black caviar (American sturgeon or better if budget allows)
1 pint sour cream
2 ounces fresh dill
Watercress to garnish
1 package rye crisp, Melba toast or other thin, crisp bread

• Drain the sour cream overnight in a cheesecloth-lined sieve, mix dill into sour cream.
• Coat the inside of the pastry ring with a thin coating of canola oil and place the pastry ring in the center of a decorative serving platter.
• Fill the bottom of the ring with smoked salmon that is thinly sliced and layer it into one even layer.
• Spoon a thin layer of dill cream onto the salmon. Top with an even layer of salmon caviar, being careful not to break any of the eggs. Top with dill cream.
• Finish with a layer of black caviar and dollop with dill cream.
• Chill in ring for 1 hour or more before serving to allow parfait to set.
• Remove the ring carefully and garnish the top of the parfait with sprigs of dill.
• Use watercress leaves and crisp bread to garnish the platter.

Serves 6 to 8 appetizer portions

Les Kincaid