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Tasso Cured Red Snapper

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    Source: www.emerils.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/4 cup plus 2 tablespoons salt

    2. 1/4 cup plus 1 tablespoon black pepper

    3. 1/4 cup cayenne pepper

    4. 2/3 cup plus 3 tablespoons paprika

    5. 3 tablespoons granulated garlic

    6. 1/4 cup plus 1/2 tablespoon granulated onion

    7. 3 tablespoon onion powder

    8. 1/2 of a side of red snapper with skin (about 2 1/2 pounds) Citrus Salmon

    9. 1/2 cup chive sour cream

    10. 2 tablespoons chopped egg whites

    11. 2 tablespoons chopped egg yolks

    12. 2 tablespoons brunoise red onions

    13. 2 tablespoons capers

    14. 4 brioche croutons

    15. 1 ounce caviar

    Instructions Jump to Ingredients ↑

    1. In a small mixing bowl, combine all the spices together. Coat the snapper completely with the tasso seasoning mix. Wrap the tightly in plastic wrap and then in foil. Refrigerate for 2 days, turning every 12 hours. Remove and rinse thoroughly. Slice the snapper paper thin. Make rosettes out of the citrus salmon topped with chive cream and caviar. Spread the croutons with chive cream, lay on a couple of slices of tasso snapper and top with caviar. Place on a platter and garnish with traditional garnishes. Yield : 1/2 pound of cured snapper

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