Cold Salmon With Caviar and Mustard Seed Sauce
Published December 28, 1993
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
2 ½-pound pieces of salmon fillet, skinned
1 teaspoon olive oil
½ teaspoon salt, plus more to taste
Freshly ground pepper to taste
¼ cup mayonnaise
1 tablespoon coarse Dijon mustard
¼ teaspoon fresh lemon juice
1 teaspoon water
4 teaspoons sevruga caviar
1 Kirby cucumber, thinly sliced
4 teaspoons chopped fresh chives
Nutritional analysis per serving (4 servings)
4 grams carbs; 193 milligrams cholesterol; 731 calories; 15 grams monosaturated fat; 18 grams polyunsaturated fat; 11 grams saturated fat; 51 grams fat; 1 gram fiber; 666 milligrams sodium; 60 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice each piece of salmon in half horizontally, making 4 thin paillards. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the salmon to the skillet in batches, and cook so that it is seared on both sides but rare in the center, about 15 seconds a side. Season with salt and pepper, and refrigerate until cold.
- Step 2
Meanwhile, stir together the mayonnaise, mustard, lemon juice, water and salt and pepper to taste. To serve, coat 4 plates with the mustard sauce. Place 1 piece of salmon on each plate and top with 1 teaspoon caviar. Fan a few of the cucumber slices on one side of the salmon, and sprinkle the chives over the cucumbers and around the edge of the plate.
Private Notes
Comments
I made this last weekend. It was excellent. I did make my own mayo though and added dill, but it was a big hit.
Actually, the only ingredient needed for this recipe is the sevruga caviar -- throw everything else away!