Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Plus 2 tablespoons salt
1/4 c Plus 1 tablespoon black
Pepper
1/4 c Cayenne pepper
2/3 c Plus 3 tablespoons paprika
3 tb Granulated garlic
1/4 c Plus 1/2 tablespoon
Granulated onion
3 tb Onion powder
1/2 x A side of red snapper with
Skin (about 2 1/2 pounds)
Citrus Salmon
Garnish:
1/2 c Chive sour cream
2 tb Chopped egg whites
2 tb Chopped egg yolks
2 tb Brunoise red onions
2 tb Capers
4 Brioche croutons
1 oz Caviar

In a small mixing bowl, combine all the spices together. Coat the
snapper completely with the tasso seasoning mix. Wrap it tightly in
plastic wrap and then in foil. Refrigerate for 2 days, turning every
12 hours. Remove and rinse thoroughly. Slice the snapper paper thin.
Make rosettes out of the citrus salmon topped with chive cream and
caviar. Spread the croutons with chive cream, lay on a couple of
slices of tasso snapper and top with caviar. Place on a platter and
garnish with traditional garnishes.

Yield: 1/2 pound of cured snapper

ESSENCE OF EMERIL SHOW#EE2357

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