With
this cooking holiday in the beautiful and relaxing Dordogne
region of South West France you will learn to cook like
a pro . . . experience the finest of wines, great food
and the traditional markets as you take your culinary
skills to the next level.
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
Method
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.
