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 Boar’s
Head Inn Smoked
Salmon Parfait
By Maralyn Hill
and Brenda Hill
‘The Tandem
Tasters’
We were recently
at the legendary
Boar’s Head Inn
just outside
Charlottesville,
Virginia.
Executive Chef,
Terry Sheehan,
and his team
prepared a
spectacular
brunch for our
International
Food, Wine &
Travel
Association
group. Chef
Sheehan was
willing to share
this exceptional
Salmon Parfait
recipe for us.
Ingredients:
12 oz
Smoked Salmon,
cut ¼” dice
1 hard boiled
egg, cut into 6
wedges
1 Tbsp. olive
oil
12 sprigs Mâche
2 Tbsp. red
onion, cut ¼”
dice
3 Tbsp. capers,
drained
Bagel chips as
needed
4 ounces sour
cream
1/2 juice of
lemon
1 tsp. fresh
dill, picked and
course chopped
Salt to taste
Ground white
pepper to taste
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Method:
Combine
olive
oil,
red
onions,
capers
and
tomatoes
in a
small
bowl,
cover
and
refrigerate
until
needed.
In a
second
small
bowl
combine
sour
cream,
lemon
juice,
dill
and
salt
and
pepper
to
taste,
cover
and
refrigerate
until
needed.
Place
approximately
2
ounces
of
diced
salmon
in
the
bottom
of
each
parfait
glass
and
carefully
pack
the
salmon
down
to
create
a
uniform
layer.
Next
top
each
glass
with
equal
amounts
of
the
tomato
relish,
again
carefully
pressing
relish
to
create
a
uniform
layer.
Thirdly,
top
each
glass
with
equal
amounts
to
the
sour
cream
mixture.
Lastly
garnish
each
glass
with
one
wedge
of
hard
boiled
egg
and
2
small
springs
of
Mâche.
Note:
Place
parfait
on a
based
plate
and
arrange
several
bagel
chips
around
it.
Tandem
Tasters
Note:
Mâche
is a
leafy
green
which
comes
in
two
distinct
cultivars:
shell
and
blonde.
Depending
on
the
cultivar,
mâche
may
have
small
scooped
leaves
which
are
dark
green
and
almost
velvety
in
texture,
or
the
leaves
may
be
elongated
and
pale
green.
Both
varietals
are
used
in
both
raw
and
cooked
forms
in
European
cuisine,
where
this
green
is
quite
popular. |
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 Maralyn
Hill and Brenda Hill,
(not related) have been working together as friends for over twenty
years. They have shared joys, sorrows, and worldwide adventures and
married men with the same last name. They are the authors of ‘Our Love
Affairs with Food & Travel - Recipes & Tips from Chefs Around the
World’, Master Chef Hervé Laurent’s ‘Cooking Secrets—The Why and How’,
and their new book '$uccess, Your Path to a Successful Book'.
Visit
www.whereandwhatintheworld.com
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This site developed by Big Blend Magazine™. copyrighted since 1998. No part of it may be reproduced for any reason, with out written permission from Big Blend Magazine, P.O. Box 867, Green Valley, AZ 85622.Opinions expressed by contributors are not necessarily that of this publication or any of its staff. We reserve the right to edit submittals. All subject matter is intended for general information only and not to be take as personal advice in any matter. Although every effort is made to be accurate, we cannot be held responsible for inaccuracies or plagiarized copy submitted to us by advertisers or contributors. |
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