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Caviar Pie

Picture
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

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