Creating A Caviar Bacon Egg & Cheese Sandwich _ Dish It Out _ Bon Appétit

**The Art of Creating a Signature Sandwich: A Journey with Salmon Bacon**

Using salmon bacon for this dish is my idea, and I think the remoulade will really complement that well. To enhance the flavor, I like to crush garlic to open it up. We're going to mince this now, and I'll just crush it a little bit more next. The mix of mayo, horseradish, pickle juice, and Cajun seasoning is what gives our remoulade its distinct character. It's reminiscent of creme fraiche, with a balance of fattiness and acidity that will add depth to our sandwich.

The paddlefish was my choice for the caviar, despite it being the least expensive option from three different types I tasted earlier. Its strong flavor profile is necessary to create a bold first bite. Unlike caviar, which should be treated with respect and not muddled or mushed, I've decided to use it as a seasoning agent that will add layers to our sandwich.

**The Sandwich Takes Shape**

Now it's time to put the whole sandwich together. Toasting our kaiser roll is essential for this dish, so we'll do three egg situations here. The salmon bacon is made in Alaska and has a unique flavor profile that combines the richness of fat with the taste of seafood. We'll add chives to give it an extra layer of depth.

The banana ketchup adds a sweet contrast to the savory flavors of our sandwich. I'll just spread it evenly across the bun, ensuring each bite is coated in its creamy goodness. With the salmon bacon and egg in place, we're getting close to our masterpiece. The caviar takes center stage, oozing out of the sandwich like a river of luxury.

**The Grand Finale: A Symphony of Flavors**

As I assemble our sandwich, I can feel the excitement building. This is a dish that requires finesse and attention to detail. The combination of flavors and textures will create a truly unforgettable experience for each bite. And then, the crowning glory – a sprinkle of dehydrated caviar on top. It's the perfect finishing touch, elevating our sandwich from mere mortal food to culinary art.

Taking my first bite is like a revelation. The layers unfold before me, with each component working in harmony to create a symphony of flavors and textures. The paddlefish is a stroke of genius, adding an oceany salinity that complements the richness of the salmon bacon and egg. This sandwich is not just a meal; it's an experience.

**A Sandwich Fit for a King (or a Special Occasion)**

As I look at our creation, I'm reminded that this dish should only be served on special occasions – like New Year's Day or when you want to feel decadent after a long night. The caviar is the true star of the show, and it's essential to treat it with respect. It's not just a topping; it's an experience in itself.

In conclusion, creating this sandwich was a journey of discovery and experimentation. Each component played its part in crafting a truly unique culinary experience. Whether you're a seasoned chef or a beginner, I hope that our story has inspired you to push the boundaries of your creativity and try something new. Bon appetit!

"WEBVTTKind: captionsLanguage: enwhat i'm really looking forward doing with this dish is spending all of bon appetit's money in one sandwich what up what up it's your boy chef howard aka uncle harold and today we are dishing out caviar morphin time even though caviar is regularly eaten all over the world it's still something a lot of people haven't tried it's super crazy expensive and it's usually associated with fine dining cuisine and on top of that the thought of eating fish eggs is not everybody's thing today i'm coming up with a dish that uses caviar in a way that's never been done before and hopefully helps people see it in a new way this is caviar i think most chefs when they approach creating a dish with caviar it really is a component that should heighten the dish it costs so much and it also has such a bold flavor profile that the caviar should be the star of the dish i'm very afraid to do something new with caviar because i feel like it's such a pure item such a pure product it's really kind of a code you know like this is caviar you use it this way and it's been used this way for over hundreds of years but also i want to show somewhat of a new take on what caviar dishes should look like to help me figure out exactly what i should make i decided to go talk with someone who knows a lot more about caviar than i do what's up everybody we're here at russian daughter's cafe with nikki russ fetterman and nikki can you please tell us about caviar and tell us about russian daughters sure so russ and daughters has been in my family for 107 years and we're new york city's premier appetizing shop so we specialize in classic jewish new york food so think bagel smoked fish herring babka and then of course caviar can you just tell us exactly what caviar is so caviar is the row from a sturgeon fish only only sturgeon people take liberties so you'll see people say like salmon caviar or seaweed caviar now but truly caviar is just from a sturgeon there are different species of sturgeon and this is one of them so this is the trans-mountainous species look at that look at that thing and how much would this tin cost this costs probably over three thousand dollars why exactly is caviar so expensive well a couple reasons it takes a really long time for the sturgeon to reproduce anywhere from seven years up till to 16 years investment it's an investment and then only half the population obviously you know the female fish produce the row right so it's a real investment it's very perishable obviously it has to be handled with so much care and it's now you know you have to harvest it all over the world so people think about caviar they think it's about a high-end fine dining situation do you think it's a fine dining item it is but it doesn't have to be people sort of envision like the russian czars eating it you know and that's part of the mystique you can have a wonderful caviar experience at home that doesn't have to break the bank so i'm creating a brand new dish with caviar what specialty or what kind of uh flavor profiles am i looking for when i'm putting a dish together why don't we break open some tins and then we can taste and talk as we go so harold i picked out three caviars that i think are gonna show you the range in flavor profiles texture as well as color so the first one we're gonna try is paddle it's still wild and it's in the mississippi river basin look at that beauty you're just going to want to take some not too much and you put it right here in kind of the nook of your hand yup nothing's going to stand in our way between tasting what's happening here that is nice it's nice it's fresh the beads are a little softer but they kind of you know move around nicely you're supposed to knock them in the top of your tongue correct you can knock them on top of your tongue some bees are firmer they roll they separate more some just kind of like melt in a nice way this is kind of a melty one what else flavor-wise right it's a little more intense there's a little minerality going on so if you're looking for acidity and saltiness that's going to be prominent yeah so what gives a paddlefish's flavor profile well it's sort of like wine right and terroir these fish are from the mississippi river basin so the foods they're eating the water quality you know the minerality all of that goes into the row the flavor of the paddlefish stands up really well if you're using it you know with other ingredients we're going to taste one of my favorite ways to have it which is actually on a potato latke a little bread of creme fraiche okay you know with something like latke pack on the caviar because there's a there's a lot going on here this is fun because the texture of the the potato uh the saltiness of the caviar really blends well potato itself also seasoned very well and the creme fraiche is just there for a cooling cooling aspect a creamy aspect but can't go wrong with this paper so the next one is this came actually actually from that ot that we opened up the maximus pontifinus something like that the trans monster do you see how the color is different here the beads seem firmer too the species transmondness these are bigger fish than the paddlefish so you're gonna get bigger beads a little bit more fattiness this is a mother pearl spoon it's a natural material what you don't want with caviar is this you don't want to have metallic touching the caviar because it will impart that metallic flavor oh oh man whoa that's different right right in the front yeah it just wakes you up and then the salinity stays a little bit and then the freshness comes through at the end i love that right so would you pair this with the same things you would pair paddle fish with my favorite way to have it is buckwheat blinis creme fraiche and the caviar oh yeah you don't hold back no no i was being a little too precious it kind of actually brings out the flavor of the caviar even more this trio works together because you've got the doughiness of the blini and then the dairy kind of cuts through and mellows out some of the salinity but then lets that kind of anxiousness really come through and those three things when they come together it's magic okay golden etc look at that yeah they're larger huh these are the biggest beads and you have this beautiful golden color which is quite rare and it tends to be a sign of a very kind of earthy deep flavor oh my god it's a tough day at the office right oh man that's small you just want to like lie down that's elegant right it's creamy too super creamy creamy attached to it the soil level is not too high it's controlled mm-hmm and you it you still it's like it's it continues the flavor stays with you yeah this species um takes around 12 years to produce a big investment yeah when the producers presented to me caviar i didn't want to do it at first because i didn't think it would show the respect to the caviar you know and it needs to be shown the respect because people take time 12 years seven years to to put things in a tin it's it's such a pleasure to be able to taste the quality of these products you know yeah so after all this i think i've learned so much that i can incorporate into my own dish i would love for you to come by and try to dish when we come kind of put it together and then we'd love to hear your opinion on it i would love that i can't wait to see what you come up with so after talking with nikki i had an opportunity to think about what i'm going to do with my dish i really enjoyed the paddlefish caviar and the latke because you would never associate caviar with greasy food because it's such a high-end item but also i really like cooking kind of this high-low uh food style so for people that uh really are skeptical about trying caviar hopefully i can create a dish where they can uh attach themselves to it and make caviar a little bit more approachable yeah so i'm gonna go ahead and head home sleep on this and then come back and let you know what kind of dish i came up with after a day hanging out a russian daughters with nikki i decided to make a new york classic with our own spin on it a caviar bacon egg and cheese once i tasted the latke with a little bit of creme fraiche and the paddlefish caviar on there that really gave me an idea of kind of the nuances of caviar but also at the same time it was super nostalgic the bacon egg and cheese kind of shares that greasiness also shares that nostalgic feel when i was eating the latke you can really taste the caviar so my main goal with creating this bacon egg and cheese is to always always showcase the caviar but also still have that greasy feeling and kind of the home feeling while you're eating a bacon egg and cheese we're going to substitute bacon with salmon bacon we're also going to make our own remoulade with caviar in it we're also going to make our own kaiser roll and inside the kaiser all we're going to put some caviar in it too i know it's a little crazy but we're going to caviar in it too and then the topping of the kaiser roll is also a little bit more caviar and so it's going to be caviar and caviar man you don't see it all you have to start off we're going to go ahead and create our kaiser roll the kaiser roll is such a famous role here in new york every bodega has this role and we create all our bacon egg and cheese sandwiches with it so first we're gonna have this great new product it's powdered dehydrated caviar and what we're gonna do is we're gonna pulse it we're gonna put this right into our mix of our dough okay close it once wait you want to pulse it again then that's it i still wanted to kind of see it inside the dough and i wanted to have that coarse kind of look to it all right so next we're going to take our instant yeast some sugar some salt just go ahead and mix it with the ap flour and then we're going to go ahead and pour it in to our mixing bowl one egg take half of it i'm going to save the other half for the egg wash later butter in here also 1 3 cup of water slow let it incorporate a little bit all right awesome now you can tell that it's ready it's when it comes off of the side of the bowl and it just comes off easier just like that and you can see all the speckles from the caviar after you put the dough right into this bowl is greased you're going to add a little towel right over the top and you let it proof in a warm place for about an hour and a half what happens when dough proofs is it doubles uh the yeast gets activated and it also makes the inside a little bit more softer and a little bit more airy okay so i'm gonna go ahead and punch it down now the punching helps it bring down to its original size and then we're gonna portion it from here so we're gonna cut it right in half so there's gonna be two rolls two nice rolls and then what we're gonna do next is we're gonna go ahead and stamp it with the kaiser roll cut on top we're gonna go ahead and double proof these things put in a warm place for about an hour and then we'll come back to it all right and what we're gonna do next is we have a little bit of the caviar powder left we're going to add this on top and first want to egg wash the whole dough itself it's going to really caramelize and create the nice golden brown color that you're looking for so this is going to be crispy on the outside fluffy on the inside just like me so next i'm going to put some of this dehydrated caviar on top of this kaiser roll to really kind of replicate the poppy seed look but also at the same time it's going to push into the dough and create that nice extra crunch and textures you're going to need so now we're going to put in the oven for 425 degrees at 15 minutes wow look how beautiful these things came out golden brown proof really nice the poppy seeds that our caviar stayed on and they look great right on top of this thing i like the way that it looks that it makes it look like a roll that you've seen before in the grocery stores on the bodega but it's it's not so next we're gonna create uh the remy lot it's usually used for a lot of po boys and stuff like that free all section of the south since i'm using salmon bacon for this dish i think the remoulade will really go well with that i like to like smash garlic to open it up we're gonna go ahead and just mince this i'm gonna just crush it a little bit more next i'm gonna go ahead and put in our mayo horseradish pickle juice and a little bit of that smokiness cajun seasoning okay pepper salt a couple dashes of tabasco i'm gonna mix this first this is a little bit of reminiscent of the creme fraiche it has fattiness a little bit of acidity to it and we're gonna use the caviar as a seasoning agent for the whole thing i decided to go with the paddlefish even though this is the least expensive one from the three that we tasted yesterday i think this is the most approachable and also it really was strong and that's what you kind of need with this dish when you make that first bite you wanted that to be a pop right into your mouth when you bite into it so that's why i chose the paddle fish like i said you want to treat this with respect okay you don't want to mush it you want to like fold it taste wow that worked you know the the remoulade flavor right in front right but then the caviar the sea the saltiness is right in the back this thing is going to create the layers that you need to really create a great sandwich now it's time to put the whole sandwich together at this how beautiful this thing looks all right so we're going to go ahead and put some butter on the pan here oh yeah i'm going to toast our kaiser roll on the four pieces of salmon bacon per sandwich this salmon bacon is made in alaska and it looked like they kind of emulsified some salmon meat and put some fat in it and then smoked it and cured it it doesn't have the fattiness with regular bacon but it does for forward kind of the seafood taste that you need with this dish we're going to do a three egg situation here for this sandwich uh we're going to go ahead and take our salmon bacon off add a little bit of chives i'm going to go ahead and put some cheese there i'm going to do first is put banana ketchup in the bottom of the bun and go edge to edge all right it's key just to cover it like that and then remove that looks good right next we're gonna go ahead and put our salmon bacon our eggs it's okay that it's messy it's uh it's the style that we do in new york all right then next we're gonna go ahead and put our caviar in yeah buddy go ahead and close it yeah what do you call a big negan cheese right there that's clean oh man look at that thing you can literally see the caviar right there it's oozing out oh man necessarily wow caviar is definitely prominent it's not like the caviar is hiding behind something or it's getting muddled by something else it's the main attraction of this whole dish even the bread itself you can taste the caviar in that you know like that oceany salinity kind of flavor profile the one thing that you can't really get around is the caviar is going to be expensive so if you do something like this it should be for a special occasion you know the day after new year's a great hungover a sandwich in the morning and you want to feel still decadent from the night before definitely do a salmon bacon egg and cheese with caviar in the morning this is for you oh my god harold look at this the layers here and the caviar it's like a rainbow in here yeah gorgeous i appreciate it and then and then what is this on top those are all dehydrated uh caviar and we just cooked it on top that's so so that is so that's a that's brilliant go ahead and take a bite i would say easier said than done in the corner situation the corner okay okay i'm going on the corner yeah yeah yeah it's so good yeah you know looking at it i thought it was gonna be really more like just in your face over the top but it's not it's actually really delicate and the paddlefish was a great choice on your part because i taste the caviar but i also feel like i'm having these different layers come through this is just fun it takes away any pretension um that shouldn't be there in the first place honestly i'm glad you like it yeah and i actually i actually love it wherever you put this on the menu or i'm gonna all right like we always say and bon appetit never forget where you come from otherwise you become an south bronx all day you already know peace youwhat i'm really looking forward doing with this dish is spending all of bon appetit's money in one sandwich what up what up it's your boy chef howard aka uncle harold and today we are dishing out caviar morphin time even though caviar is regularly eaten all over the world it's still something a lot of people haven't tried it's super crazy expensive and it's usually associated with fine dining cuisine and on top of that the thought of eating fish eggs is not everybody's thing today i'm coming up with a dish that uses caviar in a way that's never been done before and hopefully helps people see it in a new way this is caviar i think most chefs when they approach creating a dish with caviar it really is a component that should heighten the dish it costs so much and it also has such a bold flavor profile that the caviar should be the star of the dish i'm very afraid to do something new with caviar because i feel like it's such a pure item such a pure product it's really kind of a code you know like this is caviar you use it this way and it's been used this way for over hundreds of years but also i want to show somewhat of a new take on what caviar dishes should look like to help me figure out exactly what i should make i decided to go talk with someone who knows a lot more about caviar than i do what's up everybody we're here at russian daughter's cafe with nikki russ fetterman and nikki can you please tell us about caviar and tell us about russian daughters sure so russ and daughters has been in my family for 107 years and we're new york city's premier appetizing shop so we specialize in classic jewish new york food so think bagel smoked fish herring babka and then of course caviar can you just tell us exactly what caviar is so caviar is the row from a sturgeon fish only only sturgeon people take liberties so you'll see people say like salmon caviar or seaweed caviar now but truly caviar is just from a sturgeon there are different species of sturgeon and this is one of them so this is the trans-mountainous species look at that look at that thing and how much would this tin cost this costs probably over three thousand dollars why exactly is caviar so expensive well a couple reasons it takes a really long time for the sturgeon to reproduce anywhere from seven years up till to 16 years investment it's an investment and then only half the population obviously you know the female fish produce the row right so it's a real investment it's very perishable obviously it has to be handled with so much care and it's now you know you have to harvest it all over the world so people think about caviar they think it's about a high-end fine dining situation do you think it's a fine dining item it is but it doesn't have to be people sort of envision like the russian czars eating it you know and that's part of the mystique you can have a wonderful caviar experience at home that doesn't have to break the bank so i'm creating a brand new dish with caviar what specialty or what kind of uh flavor profiles am i looking for when i'm putting a dish together why don't we break open some tins and then we can taste and talk as we go so harold i picked out three caviars that i think are gonna show you the range in flavor profiles texture as well as color so the first one we're gonna try is paddle it's still wild and it's in the mississippi river basin look at that beauty you're just going to want to take some not too much and you put it right here in kind of the nook of your hand yup nothing's going to stand in our way between tasting what's happening here that is nice it's nice it's fresh the beads are a little softer but they kind of you know move around nicely you're supposed to knock them in the top of your tongue correct you can knock them on top of your tongue some bees are firmer they roll they separate more some just kind of like melt in a nice way this is kind of a melty one what else flavor-wise right it's a little more intense there's a little minerality going on so if you're looking for acidity and saltiness that's going to be prominent yeah so what gives a paddlefish's flavor profile well it's sort of like wine right and terroir these fish are from the mississippi river basin so the foods they're eating the water quality you know the minerality all of that goes into the row the flavor of the paddlefish stands up really well if you're using it you know with other ingredients we're going to taste one of my favorite ways to have it which is actually on a potato latke a little bread of creme fraiche okay you know with something like latke pack on the caviar because there's a there's a lot going on here this is fun because the texture of the the potato uh the saltiness of the caviar really blends well potato itself also seasoned very well and the creme fraiche is just there for a cooling cooling aspect a creamy aspect but can't go wrong with this paper so the next one is this came actually actually from that ot that we opened up the maximus pontifinus something like that the trans monster do you see how the color is different here the beads seem firmer too the species transmondness these are bigger fish than the paddlefish so you're gonna get bigger beads a little bit more fattiness this is a mother pearl spoon it's a natural material what you don't want with caviar is this you don't want to have metallic touching the caviar because it will impart that metallic flavor oh oh man whoa that's different right right in the front yeah it just wakes you up and then the salinity stays a little bit and then the freshness comes through at the end i love that right so would you pair this with the same things you would pair paddle fish with my favorite way to have it is buckwheat blinis creme fraiche and the caviar oh yeah you don't hold back no no i was being a little too precious it kind of actually brings out the flavor of the caviar even more this trio works together because you've got the doughiness of the blini and then the dairy kind of cuts through and mellows out some of the salinity but then lets that kind of anxiousness really come through and those three things when they come together it's magic okay golden etc look at that yeah they're larger huh these are the biggest beads and you have this beautiful golden color which is quite rare and it tends to be a sign of a very kind of earthy deep flavor oh my god it's a tough day at the office right oh man that's small you just want to like lie down that's elegant right it's creamy too super creamy creamy attached to it the soil level is not too high it's controlled mm-hmm and you it you still it's like it's it continues the flavor stays with you yeah this species um takes around 12 years to produce a big investment yeah when the producers presented to me caviar i didn't want to do it at first because i didn't think it would show the respect to the caviar you know and it needs to be shown the respect because people take time 12 years seven years to to put things in a tin it's it's such a pleasure to be able to taste the quality of these products you know yeah so after all this i think i've learned so much that i can incorporate into my own dish i would love for you to come by and try to dish when we come kind of put it together and then we'd love to hear your opinion on it i would love that i can't wait to see what you come up with so after talking with nikki i had an opportunity to think about what i'm going to do with my dish i really enjoyed the paddlefish caviar and the latke because you would never associate caviar with greasy food because it's such a high-end item but also i really like cooking kind of this high-low uh food style so for people that uh really are skeptical about trying caviar hopefully i can create a dish where they can uh attach themselves to it and make caviar a little bit more approachable yeah so i'm gonna go ahead and head home sleep on this and then come back and let you know what kind of dish i came up with after a day hanging out a russian daughters with nikki i decided to make a new york classic with our own spin on it a caviar bacon egg and cheese once i tasted the latke with a little bit of creme fraiche and the paddlefish caviar on there that really gave me an idea of kind of the nuances of caviar but also at the same time it was super nostalgic the bacon egg and cheese kind of shares that greasiness also shares that nostalgic feel when i was eating the latke you can really taste the caviar so my main goal with creating this bacon egg and cheese is to always always showcase the caviar but also still have that greasy feeling and kind of the home feeling while you're eating a bacon egg and cheese we're going to substitute bacon with salmon bacon we're also going to make our own remoulade with caviar in it we're also going to make our own kaiser roll and inside the kaiser all we're going to put some caviar in it too i know it's a little crazy but we're going to caviar in it too and then the topping of the kaiser roll is also a little bit more caviar and so it's going to be caviar and caviar man you don't see it all you have to start off we're going to go ahead and create our kaiser roll the kaiser roll is such a famous role here in new york every bodega has this role and we create all our bacon egg and cheese sandwiches with it so first we're gonna have this great new product it's powdered dehydrated caviar and what we're gonna do is we're gonna pulse it we're gonna put this right into our mix of our dough okay close it once wait you want to pulse it again then that's it i still wanted to kind of see it inside the dough and i wanted to have that coarse kind of look to it all right so next we're going to take our instant yeast some sugar some salt just go ahead and mix it with the ap flour and then we're going to go ahead and pour it in to our mixing bowl one egg take half of it i'm going to save the other half for the egg wash later butter in here also 1 3 cup of water slow let it incorporate a little bit all right awesome now you can tell that it's ready it's when it comes off of the side of the bowl and it just comes off easier just like that and you can see all the speckles from the caviar after you put the dough right into this bowl is greased you're going to add a little towel right over the top and you let it proof in a warm place for about an hour and a half what happens when dough proofs is it doubles uh the yeast gets activated and it also makes the inside a little bit more softer and a little bit more airy okay so i'm gonna go ahead and punch it down now the punching helps it bring down to its original size and then we're gonna portion it from here so we're gonna cut it right in half so there's gonna be two rolls two nice rolls and then what we're gonna do next is we're gonna go ahead and stamp it with the kaiser roll cut on top we're gonna go ahead and double proof these things put in a warm place for about an hour and then we'll come back to it all right and what we're gonna do next is we have a little bit of the caviar powder left we're going to add this on top and first want to egg wash the whole dough itself it's going to really caramelize and create the nice golden brown color that you're looking for so this is going to be crispy on the outside fluffy on the inside just like me so next i'm going to put some of this dehydrated caviar on top of this kaiser roll to really kind of replicate the poppy seed look but also at the same time it's going to push into the dough and create that nice extra crunch and textures you're going to need so now we're going to put in the oven for 425 degrees at 15 minutes wow look how beautiful these things came out golden brown proof really nice the poppy seeds that our caviar stayed on and they look great right on top of this thing i like the way that it looks that it makes it look like a roll that you've seen before in the grocery stores on the bodega but it's it's not so next we're gonna create uh the remy lot it's usually used for a lot of po boys and stuff like that free all section of the south since i'm using salmon bacon for this dish i think the remoulade will really go well with that i like to like smash garlic to open it up we're gonna go ahead and just mince this i'm gonna just crush it a little bit more next i'm gonna go ahead and put in our mayo horseradish pickle juice and a little bit of that smokiness cajun seasoning okay pepper salt a couple dashes of tabasco i'm gonna mix this first this is a little bit of reminiscent of the creme fraiche it has fattiness a little bit of acidity to it and we're gonna use the caviar as a seasoning agent for the whole thing i decided to go with the paddlefish even though this is the least expensive one from the three that we tasted yesterday i think this is the most approachable and also it really was strong and that's what you kind of need with this dish when you make that first bite you wanted that to be a pop right into your mouth when you bite into it so that's why i chose the paddle fish like i said you want to treat this with respect okay you don't want to mush it you want to like fold it taste wow that worked you know the the remoulade flavor right in front right but then the caviar the sea the saltiness is right in the back this thing is going to create the layers that you need to really create a great sandwich now it's time to put the whole sandwich together at this how beautiful this thing looks all right so we're going to go ahead and put some butter on the pan here oh yeah i'm going to toast our kaiser roll on the four pieces of salmon bacon per sandwich this salmon bacon is made in alaska and it looked like they kind of emulsified some salmon meat and put some fat in it and then smoked it and cured it it doesn't have the fattiness with regular bacon but it does for forward kind of the seafood taste that you need with this dish we're going to do a three egg situation here for this sandwich uh we're going to go ahead and take our salmon bacon off add a little bit of chives i'm going to go ahead and put some cheese there i'm going to do first is put banana ketchup in the bottom of the bun and go edge to edge all right it's key just to cover it like that and then remove that looks good right next we're gonna go ahead and put our salmon bacon our eggs it's okay that it's messy it's uh it's the style that we do in new york all right then next we're gonna go ahead and put our caviar in yeah buddy go ahead and close it yeah what do you call a big negan cheese right there that's clean oh man look at that thing you can literally see the caviar right there it's oozing out oh man necessarily wow caviar is definitely prominent it's not like the caviar is hiding behind something or it's getting muddled by something else it's the main attraction of this whole dish even the bread itself you can taste the caviar in that you know like that oceany salinity kind of flavor profile the one thing that you can't really get around is the caviar is going to be expensive so if you do something like this it should be for a special occasion you know the day after new year's a great hungover a sandwich in the morning and you want to feel still decadent from the night before definitely do a salmon bacon egg and cheese with caviar in the morning this is for you oh my god harold look at this the layers here and the caviar it's like a rainbow in here yeah gorgeous i appreciate it and then and then what is this on top those are all dehydrated uh caviar and we just cooked it on top that's so so that is so that's a that's brilliant go ahead and take a bite i would say easier said than done in the corner situation the corner okay okay i'm going on the corner yeah yeah yeah it's so good yeah you know looking at it i thought it was gonna be really more like just in your face over the top but it's not it's actually really delicate and the paddlefish was a great choice on your part because i taste the caviar but i also feel like i'm having these different layers come through this is just fun it takes away any pretension um that shouldn't be there in the first place honestly i'm glad you like it yeah and i actually i actually love it wherever you put this on the menu or i'm gonna all right like we always say and bon appetit never forget where you come from otherwise you become an south bronx all day you already know peace you\n"