Title: Caviar and salmon parfait
 Categories: 
      Yield: 4 Servings
 
      1    Six-inch stainless steel
           Pastry ring without top or
           Bottom
           Vegetable oil
    1/2 lb Smoked salmon
      8 oz Salmon caviar
      8 oz Black caviar (American
           Sturgeon or better if budget
           Allows)
      1 pt Sour cream
      2 oz Fresh dill
           Watercress to garnish
      1 pk Rye crisp, Melba toast or
           Other thin, crisp bread
 
  Drain the sour cream overnight in a cheesecloth-lined sieve, mix dill
  into sour cream.
  
  Coat the inside of the pastry ring with a thin coating of vegetable
  oil and place the pastry ring in the center of a decorative serving
  platter.
  
  Fill the bottom of the ring with smoked salmon that is thinly sliced
  and layer it into one even layer. Spoon a thin layer of dill cream
  onto the salmon. Top with an even layer of salmon caviar, being
  careful not to break any of the eggs. Top with dill cream. Finish
  with a layer of black caviar and dollop with dill cream. Chill in
  ring for 1 hour or more before serving to allow parfait to set.
  Remove the ring carefully and garnish the top of the parfait with
  sprigs of dill. Use watercress leaves and crisp bread to garnish the
  platter.
  
  Yield: 6 to 8 appetizer portions