Caviar, Cream Cheese, Scallion And Egg Towers2013-06-20
- Servings : 40
- 8 oz cream cheese, softened
- 2 eggs, hard cooked
- 1 cup finely chopped scallion greens, about 1 bunch
- EGG SHEETS
- 1 tsp cornstarch
- 1 Tbs cold water
- 4 eggs, beaten slightly
- 1/4 tsp salt
- vegetable oil, for skillet
- 2 oz beluga caviar or sevruga caviar
TO MAKE FILLING: In a bowl beat cream cheese until fluffy. Quarter eggs and with back of a spoon force through a coarse sieve into the cream cheese. Add scallion and stir well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding
TO MAKE EGG SHEETS: In a bowl dissolve cornstarch in water and whisk in eggs and salt until smooth. Brush a non-stick skillet measuring 6 inches across the bottom lightly with oil and heat over moderately high heat until hot but not smoking. Half-fill a 1/4 cup measure with egg mixture,swirling skillet to coat evenly. Return skillet to heat and cook egg sheet until set, 10 to 15 seconds. Loosen edges of egg sheet with a heatproof rubber spatula and turn sheet over. Cook egg sheet until set, 5 to 10 seconds more. Slide onto a plate. Make more egg sheets with remaining mixture in same manner, brushing skillet with oil each time. Egg sheets may be made 1 day ahead and chilled, wrapped in plastic wrap. Makes 8 or 9 sheets.
ASSEMBLY: On a work surface arrange 2 egg sheets side by side and overlapping by 1 inch. Put a dab of filling between sheets where they overlap (to act as glue) and press sheets together gently. Spread 1/2 cup filling on overlapping egg sheets, leaving about 1/2 inch border on each long side. Fold in border of long side nearest to you and tightly roll up sheets jelly-roll fashion into 1 eleven inch long roll. Wrap egg sheet roll in plastic wrap and chill 1 hour, or until firm. Make 3 more egg sheet rolls with remaining egg sheets and filling in the same manner. Egg sheet rolls may be made 1 day ahead and chilled,wrapped well.
Discard plastic wrap and trim ends of egg sheet rolls. Cut rolls crosswise into 3/4 inch pieces.
Arrange pieces, cut ends up, on a platter and top each with about 1/4 teaspoon of caviar