Cold Salmon With Caviar and Mustard Seed Sauce

Ingredients

• 2 1/2-pound pieces of salmon fillet, skinned
• 1 teaspoon olive oil
• ½ teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• ¼ cup mayonnaise
• 1 tablespoon coarse Dijon mustard
• ¼ teaspoon fresh lemon juice
• 1 teaspoon water
• 4 teaspoons sevruga caviar
• 1 Kirby cucumber, thinly sliced
• 4 teaspoons chopped fresh chives

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    291 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 23 grams protein; 77 milligrams cholesterol; 265 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Slice each piece of salmon in half horizontally, making 4 thin paillards. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the salmon to the skillet in batches, and cook so that it is seared on both sides but rare in the center, about 15 seconds a side. Season with salt and pepper, and refrigerate until cold.
2. Meanwhile, stir together the mayonnaise, mustard, lemon juice, water and salt and pepper to taste. To serve, coat 4 plates with the mustard sauce. Place 1 piece of salmon on each plate and top with 1 teaspoon caviar. Fan a few of the cucumber slices on one side of the salmon, and sprinkle the chives over the cucumbers and around the edge of the plate.