This delicious deviled egg recipe from Emeril Lagasse uses salmon and caviar to turn deviled eggs into an elegant appetizer.
Ingredients:
1 (6-ounce) salmon fillet
Salt
Freshly ground black pepper
1/2 cup sugar
1 dozen hard-boiled eggs, halved
1/2 cup mayonnaise
1 tablespoon minced shallots
1/2 fresh lemon, juiced
2 ounces sevruga caviar
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Table of contents for Chef John Folse's Le Havre Menu
- Stuffed Quail Gumbo by Cajun-Creole Chef John Folse
- Creole Shrimp Viala by Chef John Folse
- Cajun-Style Stuffed Rabbit Legs
This is the last recipe in the series based on Cajun-Creole Chef John Folse's Le Havre menu . . .
Creole Shrimp Viala
Preparation time: 35 minutes Cooking time: 12 minutes
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This dish is somewhat complicated but looks fabulous on the plate. You can use the white remoulade sauce in other dishes as well.
Ingredients:
4 Creole tomatoes, scoop out centers
8 oz. jumbo lump crab meat (can substitute imitation crab meat)
2 oz. white remoulade sauce
1 oz. basil oil
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