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Lowell Hunt Catering Keri Williams
Seattle 1111 Fairview Avenue North Seattle, Wa 98109 206 264-0400	Woodinville 14810 NE 145th Street Woodinville, Wa 98072 425 486-4072

Cold Smoked Salmon, Microgreen & Beet Salad with crème fraiche, hard cooked egg & caviar Serves 6

Salmon Quenelle 1/4 lb minced Gerard & Dominque European style Lox 1 T minced shallots 1 T fresh chives 1/2 lemon 2 oz. olive oil salt & pepper to taste 3 hard cooked, minced quail yolks 6 1/2 quail eggs (white only) 6 tsp white sturgeon caviar Method Mix lox, shallots, chives, egg yolk, lemon juice, olive oil and seasoning. With two tablespoons, form quenelle, place on plate and top with caviar filled egg. Beet Salad 1 large beet 2 T currants 1/2 cup champagne vinegar 1 tsp chopped parsley 1/2 ounce sherry vinegar 1/2 ounce olive oil salt & pepper to taste sugar to taste lemon zest Method Oil and season unskinned beet and roast in oven at 275º until soft through center (approximately 1 hour). Let cool, peel and dice. In a sauce pan, bloom currents in vinegar (approximately 3 minutes). Let cool, strain and add to beets. Add remaining ingredients and adjust with sugar, salt and pepper. Microgreen Salad 3 ounces Microgreens 1 tsp chopped chervil 1 ounce extra virgin olive oil 1/3 ounce rice wine vinegar Method Mix together in bowl and plate immediately.