Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Six-inch stainless steel
Pastry ring without top or
Bottom
Vegetable oil
1/2 lb Smoked salmon
8 oz Salmon caviar
8 oz Black caviar (American
Sturgeon or better if budget
Allows)
1 pt Sour cream
2 oz Fresh dill
Watercress to garnish
1 pk 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 vegetable
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.

Yield: 6 to 8 appetizer portions

MICHAEL'S PLACE SHOW #ML1B32

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