| 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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