The Napkin
A 1" folded parmesan tuile — shaped like a cocktail napkin — with smoked trout tartare and a single dot of caviar
On the flight home from the awards they lost, she and Mark sketched an idea on a napkin: if the Americans wouldn't recognize what Canadians were building, Canadians would build their own show. That show turns thirty this April.
Why this bite? CSE was sketched on a napkin at 30,000 feet. A folded crisp square with one ink-dark mark.
The Story
Thirty years of a national industry began as handwriting on something disposable. This bite is built to look like that napkin — a crisp square folded once, holding something delicate and expensive on top, with one dark mark of caviar standing in for the pen. It is the smallest possible object carrying the largest possible decision.
Read Full Story →Ingredients
- Parmesan tuile squares (1")
- Smoked trout
- Crème fraîche
- Chive
- Caviar or trout roe
- Lemon zest
Preparation
- 1.Bake parmesan into thin 1" squares and fold once while warm.
- 2.Fold chopped smoked trout with crème fraîche, chive and lemon zest.
- 3.Spoon a small mound onto each folded square.
- 4.Finish with a single bead of caviar.
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