| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Italian | Appetizers, Seafood, Italian | 24 | Servings |
INGREDIENTS
| 1/2 | lb | Smoked salmon; thinly sliced |
| 1/4 | c | Butter; melted, 1/2 stick |
| 3 | tb | Lemon juice |
| 2 | ts | Heavy cream |
| 1 | ts | Fresh parsley; chopped |
| 1 | ts | Fresh chives; chopped |
| 1/8 | ts | Salt; optional |
| 1/8 | ts | Ground black pepper |
| 24 | Fresh chives; optional | |
| 2 | tb | Salmon caviar; optional |
INSTRUCTIONS
"It will look as though you spent hours preparing this savory appetizer." Several hours before serving, cut salmon into 24 3x1.5" rectangles; reserve salmon scraps. Roll each of the salmon rectangles around your index finger to form 1.5" tall cylindrical timballi; place upright on a tray. In small food processor fitted with chopping blade, process reserved salmon scraps until smooth. Add butter and lemon juice; process until combined. Add cream and process until a smooth creamy mousse forms, Fold in parsley, chives, salt, and pepper. Transfer mousse to pastry bag without a tip. Pipe mousse into salmon timballi, dividing evenly. Wrap a whole chive around each timballo and tie in a bow if desired. Top each with about 1/4 teaspoon salmon caviar and a parsley leaf, if desired. Cover and refrigerate until ready to serve. To serve arrange 8 timballi on each of 3 small platters with Shrimp, White Beans and Tarragon and Mussels with Saffron-Tomato Mayonnaise or place all timballi on a single large platter. Country Living January 1998, page 104. Recipe by: Alan Tardi and Karen Bussen, Follonico, NYC. Posted to MC-Recipe Digest V1 #970 by Peg Baldassari <Baldassari@compuserve.com> on Dec 22, 1997
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