Smoked Eel, Smoked Sturgeon, And Choupique Caviar Salad

By á-170456

Ingredients

• DILLED BUTTERMILK DRESSING:
• 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

Details

Servings 4

Preparation

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.