AVEC ERIC | Recipe | Episode 2: Star Ingredients | Smoked Salmon, Toasted Brioche, and Caviar

RECIPE: Episode 2: Star Ingredients | Smoked Salmon, Toasted Brioche, and Caviar from Le Bernardin

Serves 4

10 ounces smoked salmon, sliced very thin (16 slices)
3 ounces caviar, preferably osetra
3 tablespoons crème fraiche
4 slices brioche, about ¼ - inch thick

3 ½ - inch x 6 ½ - inch oval cutter

1. Lay a large sheet of plastic wrap onto a work surface. Place 2 slices of salmon in pairs lightly touching on the plastic, leaving about an inch around each pair. Using a kitchen mallet or the back of a heavy skillet, gently pound the salmon until thin and even. Using the cutter as a template and a sharp knife, cut through the salmon, making sure the two slices meet in the middle through both layers of plastic to get eight marquise-shaped portions.

2. Heat toaster oven to broil.

3. Trim 4 pieces of brioche to about a 1 – inch x 4 inch oval.

4. Arrange the brioche slices on a tray and lightly toast to golden brown. Remove from the toaster and let cool.

5. Top each toast with a small dollop of crème fraiche in the center and place a pounded portion of salmon, making sure to remove the plastic wrap, on top. Gently separate the two pieces of salmon in the middle and spoon some caviar into the space. Repeat with the remaining ingredients.

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