Favorite Recipes of Maverick Swaniel Harrienger

{January 10, 2016}   Egg Salad Timbales with Florida Caviar (Essential Emeril, 2015, page 31)


Fresh Herb Oil:

2 bunches fresh chives, snipped into 2″ lengths (about 2 cups, loosely packed)
0.25 cup loosely packed fresh flat-leaf parsley leaves
0.75 cup canola, grapeseed, or other neutral-flavored vegetable oil
0.125 teaspoon salt


8 large eggs, hard-boiled and peeled
0.25 cup finely diced celery
0.25 cup finely diced red onion
0.35 cup mayonnaise
4 teaspoons Dijon mustard
Salt and freshly ground black pepper
6 teaspoons Florida sturgeon caviar or other American fish roe, or more to taste


1.  Fill a small bowl with ice water.
2.  Bring a small pot of water to a boil and add the chives and parsley all at once.  Stir to make sure that the leaves are completely submerged and cook for ten seconds.  Using a slotted spoon or a small strainer, immediately transfer the herbs to the ice water until cooled.  Drain and transfer to paper towels.  Squeeze the towels gently to absorb as much of the water as possible, then transfer the herbs to a blender.  Add the oil and salt and blend on high speed until completely smooth.  Transfer the herb oil to an airtight container and refrigerate until ready to use, or up to a week.
3.  Finely chop the eggs and add them to a medium bowl along with the celery, onion, mayonnaise, and mustard.  Season to taste with salt and pepper.  Fill a demitasse cup with hot water + set aside.
4.  To assemble, empty the demitasse cup and then fill it with egg salad, pressing with the back of a small spoon to compact the salad.  Invert the cup onto a small serving plate.  Repeat with the remaining salad.  Top each serving with 1 teaspoon of caviar and then drizzle 1 tablespoon of herb oil around each salad.  Serve immediately with toast points.



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