Salmon Beggars Purse with Vodka and Pepper Cream (Emeril Lagasse) |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
3 eggs |
1 1/4 cups milk |
2 tablespoons melted unsalted butter |
1 cup sifted flour |
1 tablespoon snipped chives |
salt and white pepper |
1 pound cured salmon |
1/2 cup julienned red onion |
1/2 cup capers |
1/4 cup chopped egg whites |
1/4 cup chopped egg yolks |
salt and white pepper |
blanched long chives for tying the purses |
1/2 cup vodka |
1 1/2 cups sour cream |
salt and black pepper |
Directions:
1. For crepes, combine the whole eggs, milk, butter, flour and chives until smooth. Add salt and pepper to taste. Heat a 7 1/2-inch crepe pan. Lightly oil the pan. Pour 2 tablespoons of the batter in the center of the pan. Tilt pan from left to right to cover entire surface. Cook the crepe until the edges begin to brown and flip cook until done. Remove from the pan. To assemble, lay one crepe down flat, place 2 pieces of the salmon on the crepe to cover completely leaving a 1-inch border. Sprinkle with the red onion, capers and eggs. Season with salt and pepper. Gather the crepe at the top and tie with a long chive, it should resemble a purse. For sauce, combine the vodka, sour cream and seasonings together. Spoon a small amount on the bottom of each plate and place the beggars purse right on top.
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