with Chive Sauce

Ingredients

• 1 egg yolk
• 1/4 pound butter
• 6 sheets phyllo pastry
• Sour Cream Mixture (recipe below)
• 20 ounces pre-sliced smoked salmon, cut into twenty 1-ounce slices
• 10 ounces Beluga, Osetra, or Sevruga caviar
• 1/4 cup large diced red onion
• Chive sauce (recipe below)

Instructions

1. Preheat the oven to 450 F.

2. In a small bowl, beat the egg yolk with 1 tablespoon of cold water. Set aside.

3. In a small saucepan, melt the butter over medium heat until white solids separate and bubble to the top. Set aside to cool, then remove and discard the foam from the top. The butter is now clarified.

4. Place 1 sheet of phyllo on a cutting board and lightly brush with the butter. Cover with a second sheet of phyllo, coat with more butter and repeat with the third sheet.

5. With a sharp knife, cut the phyllo into 16 equal rectangles. Transfer to a baking sheet and brush with the egg wash. Bake until golden brown, about 4 minutes. Set aside to cool.

6. Repeat the procedure with the remaining phyllo to make 32 rectangles.

7. Spread 1 heaping teaspoon of the Sour Cream Mixture over 10 phyllo pieces. Top with 1 slice of salmon and a dab of caviar. Top with another sheet of phyllo and repeat the sour cream, salmon, and caviar layers. Top with another piece of phyllo and a heaping teaspoon of the Sour Cream Mixture.

8. To serve, place the finished pastry in the center of each of 10 serving plates. Sprinkle the plate with the onion and remaining Sour Cream Mixture. Drizzle with the Chive Sauce.

Sour Cream Mixture

• 1/2 large red onion, diced
• 16 ounces sour cream
• 2 tablespoons thinly sliced chives
• Juice of 2 lemons
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper

In a mixing bowl, combine the red onion, sour cream, chives, lemon juice, salt and pepper. Mix well and set aside.

Chive Sauce

• 1 cup heavy cream
• 1 bunch chives
• Rind of 1/2 lemon
• Salt and freshly ground pepper

1. Place the cream in a small saucepan and bring to a boil. Cook until reduced by half.

2. Transfer to a blender and add the chives. Blend until puréed and then strain through a fine sieve. Set aside or refrigerate.

Tip

Joys of Caviar
Caviar: What an Ending

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Smoked Salmon Canapes