Caviar Pie
Recipe provided by Watershed on Peachtree
Photography by Haigwood Studios
Yield: 2 to 3 servings
For the Caviar Pie
Herbed Cream Cheese (recipe included)
Egg Salad (recipe included)
1 ounce UGA Premium Siberian Sturgeon Caviar
2 ounces smoked trout roe
Benne Wafers (recipe included)
Using a 2-inch ring mold, place some Herbed Cream Cheese on a small dish. Top with a layer of Egg Salad. Remove ring mold and arrange caviar and roe on top. Place Benne Wafers around the caviar pie.
Herbed Cream Cheese
1 teaspoon parsley
1 teaspoon chives
1/2 teaspoon chervil
1/2 teaspoon tarragon
1 cup cream cheese, softened
Wash and chop herbs finely. Mix with cream cheese in a food processor. (Any extra may be refrigerated for later use.)
Egg Salad
3 eggs
2 tablespoons mayonnaise
1/2 teaspoon paprika
1 tablespoon thinly sliced green onions
salt and pepper to taste
Submerge eggs in a pot with cold water and bring to a boil. Turn off heat and cover with lid; let sit for 12 minutes. Remove eggs and chill in a container of ice water. Peel eggs and cut into small dice. Mix with other ingredients until incorporated. (Any extra may be refrigerated for later use.)
Benne Wafers
1 cup toasted white and black sesame seeds
3 cups all-purpose unbleached flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3/4 cup butter
3/4 cup milk
Preheat oven to 350 degrees. Mix together all dry ingredients. Small dice butter and cut into dry ingredients with a pastry cutter. Add milk and work until dough comes together smoothly. Wrap dough with plastic wrap and rest for half an hour. Roll dough out either by hand or using a pasta machine to 1/8-inch thickness. Cut into triangles and bake for 8 to 12 minutes.
Watershed on Peachtree
1820 Peachtree Road N.W.
404/809-3561
watershedrestaurant.com
Photography by Haigwood Studios
Yield: 2 to 3 servings
For the Caviar Pie
Herbed Cream Cheese (recipe included)
Egg Salad (recipe included)
1 ounce UGA Premium Siberian Sturgeon Caviar
2 ounces smoked trout roe
Benne Wafers (recipe included)
Using a 2-inch ring mold, place some Herbed Cream Cheese on a small dish. Top with a layer of Egg Salad. Remove ring mold and arrange caviar and roe on top. Place Benne Wafers around the caviar pie.
Herbed Cream Cheese
1 teaspoon parsley
1 teaspoon chives
1/2 teaspoon chervil
1/2 teaspoon tarragon
1 cup cream cheese, softened
Wash and chop herbs finely. Mix with cream cheese in a food processor. (Any extra may be refrigerated for later use.)
Egg Salad
3 eggs
2 tablespoons mayonnaise
1/2 teaspoon paprika
1 tablespoon thinly sliced green onions
salt and pepper to taste
Submerge eggs in a pot with cold water and bring to a boil. Turn off heat and cover with lid; let sit for 12 minutes. Remove eggs and chill in a container of ice water. Peel eggs and cut into small dice. Mix with other ingredients until incorporated. (Any extra may be refrigerated for later use.)
Benne Wafers
1 cup toasted white and black sesame seeds
3 cups all-purpose unbleached flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3/4 cup butter
3/4 cup milk
Preheat oven to 350 degrees. Mix together all dry ingredients. Small dice butter and cut into dry ingredients with a pastry cutter. Add milk and work until dough comes together smoothly. Wrap dough with plastic wrap and rest for half an hour. Roll dough out either by hand or using a pasta machine to 1/8-inch thickness. Cut into triangles and bake for 8 to 12 minutes.
Watershed on Peachtree
1820 Peachtree Road N.W.
404/809-3561
watershedrestaurant.com