| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Thinly sliced smoked salmon |
| 1/4 | c | Butter; (1/2 stick) melted |
| 3 | tb | Lemon juice |
| 2 | ts | Heavy cream |
| 1 | ts | Chopped fresh parsley leaves |
| 1 | ts | Chopped fresh chives |
| 1/8 | ts | Salt; (optional) |
| 1/8 | ts | Ground black pepper |
| 24 | Fresh chives; (optional) | |
| 2 | tb | Salmon caviar; (optional) |
| 24 | sm | Parsley leaves; (optional) |
INSTRUCTIONS
1 Several hours before serving, cut salmon into twenty-four 3- by 11/2" rectangles; reserve salmon scraps. 2 Roll each of the salmon rectangles around your index finger to form 11/2" tall cylindrical timballi; place upright on a tray. 3 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, if desired, and pepper. 4 Transfer mousse to pastry bag without a tip. Pipe mousse into salmon timballi, dividing evenly. Wrap a whole chive around each timballi and tie in a bow, if desired. Top each with about '/4 teaspoon salmon caviar and a parsley leaf, if desired. Cover and refrigerate until ready to serve. 5 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. Recipe by: Country Living Magazine Posted to recipelu-digest Volume 01 Number 558 by "Diane Geary." <diane@keyway.net> on Jan 18, 1998
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