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Smoked Eel, Smoked Sturgeon, And Choupique Caviar Salad


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Smoked Eel, Smoked Sturgeon, And Choupique Caviar Salad 0 Picture


  • 1 cup flour
  • Essence to taste (see Bayou Blast recipe)
  • 1/2 pound smoked eel cut into 1" pieces
  • 6 ounces smoked sturgeon flaked
  • 1/2 cup thinly-sliced red onions
  • 2 tablespoons snipped fresh chives
  • 2 tablespoons Champagne vinegar
  • 2 tablespoons canola oil
  • Dilled Buttermilk Dressing (listed below)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 large Bibb lettuce head - (abt 8 oz) core removed, quartered, rinsed and patted dry
  • 1 ounce Choupique caviar (or salmon roe)
  • 1 large egg
  • 1 1/2 teaspoons fresh chopped dill
  • 1 cup canola oil
  • 1/2 cup buttermilk
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper


Servings 4


Step 1

Preheat a fryer to 360 degrees.

Season the flour with Essence and place in a shallow dish. Dredge the eel in the seasoned flour, shaking off any excess.

Fry the eel until golden brown, about 2 to 3 minutes. Remove to a paper towel-lined plate.

In a large bowl, combine the sturgeon, onions, chives, vinegar, oil, some of the Buttermilk Dill Dressing, salt, and pepper, and toss gently.

In a small bowl, combine the vinegar, oil, salt, and pepper, and drizzle over the lettuces. Place 1/4 head of lettuce on each of 4 large salad plates. Arrange the sturgeon mixture over the lettuce. Top with the fried eel. Drizzle each serving with 3 tablespoons of the dressing. Place 1 teaspoon of the caviar in the center and serve.

For the Dilled Buttermilk Dressing: Combine the egg and dill in the bowl of a food processor and process on high speed for 15 seconds. With the machine running, add the oil in a thin stream and process until it forms an emulsion. Transfer to a bowl and whisk in the buttermilk, lemon juice, salt, and pepper. (Makes 2 1/2 cups)

This recipe yields 4 servings.

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