4 ounces sour cream
1 tablespoon chives, minced
1 fluid ounce fresh lemon juice
1 quart court bouillon
10 sea scallops (size U-10)
10 bread canapé bases, round, toasted
6 ounces smoked salmon, sliced thin
1/4 ounce caviar
1 green onion, sliced on the bias
Servings: 10
1. Combine the sour cream, chives and lemon juice. Mix well and refrigerate until service.
2. Bring the court bouillon to a simmer. Add the scallops and poach for 5 minutes, remove and refrigerate.
3. Once cooled, slice each scallop horizontally into three even slices.
4. Spread the canapé bases with a small amount of the sour cream mixture.
5. To assemble each canapé, place one scallop slice on a base and top with a small amount of sour cream. Place a small amount of the smoked salmon on the scallop slice and top with a small amount of sour cream. Add a second layer of scallop slice, sour cream, salmon and sour cream and then place the third slice of scallop on top. Garnish the canapé with caviar and green onion and serve.
Yield: 10 canapés
1 tablespoon chives, minced
1 fluid ounce fresh lemon juice
1 quart court bouillon
10 sea scallops (size U-10)
10 bread canapé bases, round, toasted
6 ounces smoked salmon, sliced thin
1/4 ounce caviar
1 green onion, sliced on the bias
Servings: 10
1. Combine the sour cream, chives and lemon juice. Mix well and refrigerate until service.
2. Bring the court bouillon to a simmer. Add the scallops and poach for 5 minutes, remove and refrigerate.
3. Once cooled, slice each scallop horizontally into three even slices.
4. Spread the canapé bases with a small amount of the sour cream mixture.
5. To assemble each canapé, place one scallop slice on a base and top with a small amount of sour cream. Place a small amount of the smoked salmon on the scallop slice and top with a small amount of sour cream. Add a second layer of scallop slice, sour cream, salmon and sour cream and then place the third slice of scallop on top. Garnish the canapé with caviar and green onion and serve.
Yield: 10 canapés
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