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Smoked Eel, Smoked Sturgeon, And Choupique Caviar Salad With Dilled Buttermilk Dressing

  • Yield: 4 servings


  • 1 cup flour
  • Essence
  • 1/2 pound smoked eel, cut into 1-inch pieces
  • 6 ounces smoked sturgeon, flaked
  • 1/2 cup thinly sliced red onions
  • 2 tablespoons snipped fresh chives
  • 2 tablespoons Champagne vinegar
  • 2 tablespoons canola oil
  • Dilled Buttermilk Dressing
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large head Bibb lettuce (about 8 ounces), core removed, quartered, rinsed and patted dry
  • 1 ounce Choupique caviar, or salmon roe


  • Preheat a fryer to 360 degrees F.
  • Season the flour with Essence and place in a shallow dish. Dredge the eel in the seasoned flour, shaking off any excess.
  • Fry the eel until golden brown, about 2 to 3 minutes. Remove to a paper towel-lined plate.
  • In a large bowl, combine the sturgeon, onions, chives, vinegar, oil, some of the Buttermilk Dill Dressing, salt, and pepper, and toss gently.
  • In a small bowl, combine the vinegar, oil, salt, and pepper, and drizzle over the lettuces. Place 1/4 head of lettuce on each of 4 large salad plates. Arrange the sturgeon mixture over the lettuce. Top with the fried eel. Drizzle each serving with 3 tablespoons of the dressing. Place 1 teaspoon of the caviar in the center and serve.