Rice Paper Wrapped Scallops and Smoked Salmon with Caviar Crème Fraiche

Tea Spiced Smoked Salmon Mousse Crispy Salmon Duo Maki Roll with Lemon-Wasabi Vinaigrette Smoked Salmon Mousse with Toast Points for Julia Rice Paper Wrapped Scallops and Smoked Salmon with Caviar Crème Fraiche Emeril’s Salmon Mousse-Crusted Red Snapper with Warm Citrus Slaw WINE NOTES Domaine Schlumberger Gewurztraminer: known also as ‘gewurtz’ the name means ‘spicy grape from traminer’ a village in northern Italy. This is great for dishes with richness because the wine is high in alcohol while low in acidity. The wine has aromas of lychee and flowers, and the flavors continue with grapefruit, citrus and minerals. A great foil for mousses and smoked dishes. Bodegas Muga Rioja Blanco: Rioja does not just produce red wines, but superb whites from the viura grape which can withstand fermentation and aging in oak. The wine has a light mouth feel and good acid- a great way to ‘cut’ through rich dishes and provide contrast. Heavy with stone fruits, especially apricots, this is also a true bargain		Rice Paper Wrapped Scallops and Smoked Salmon with Caviar Crème Fraiche Serves 4 as an appetizer 8 large scallops (Preferably day boat and U-6/8’s) 2 cups Tea Spiced Smoked Salmon Mousse 1 package 8- inch Ban Trang (rice paper) ½ cup crème fraiche 1 ounce American Osetra Caviar Juice of 1 lime Kosher salt and freshly ground black pepper Soak the Ban Trang as directed. Slice the scallops horizontally in half into disks and season the scallops. On one rice paper sheet, lay out 2 dollops of mousse, touching and top each with a scallop disk, more mousse, then scallops, then one more layer of mousse. Carefully roll up the rice paper and try to keep it rectangular shape. In a sauté pan coated lightly with oil on high heat, sear one side until brown, flip, and repeat, about 4 to 5 minutes. Slice lengthwise on a bias to display layers and color. Meanwhile, mix crème fraiche, caviar and juice. On a plate, spoon a small amount of sauce and top with both halves.


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