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Cured Snapper with Caviar Cream and Toast Points

1/2 cup Kosher salt
2 tablespoons Chopped fresh tarragon
1 tablespoon Freshly-grated lemon zest
1/2 teaspoon Freshly-ground black pepper
1 1/2 tablespoons Vodka
2 tablespoons Sugar
1 two-pound Side of snapper with skin on -- pin bones removed, and rinsed well
20 Toast points
1 cup Sour cream -- mixed with
1/2 ounce Favorite caviar -- see * Note
Salt -- to taste
Freshly-ground black pepper -- to taste

Garnish Suggestions:
> Small Dishes Of <
Chopped red onion
Chopped fresh tarragon
Chopped hard cooked egg whites
Chopped hard cooked egg yolks

* Note: Mix the caviar into the sour cream right before you need it, and season to taste with salt and freshly-ground black pepper.

In a small bowl mix together the salt, tarragon, lemon zest, black pepper, vodka, and sugar. Place the snapper skin-side down on several layers of plastic wrap, and pack the salt mixture over the entire flesh side of the snapper. Wrap the snapper completely in the plastic wrap. Place on a sheet tray and weight it down with two bricks or similar weights. Refrigerate for 2 days. Remove the snapper from the refrigerator and brush off the salt cure. Rinse thoroughly under cold water, removing all the cure and pat dry. Using a sharp, long knife, slice it diagonally in paper-thin slices and place on a platter with the toast points. Serve along-side the small bowls of garnishes and caviar cream. This recipe yields 20 Hors d' oeuvres.

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