| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Country liv, Fish | 24 | Servings | |
INGREDIENTS
| 1/2 | lb | Smoked salmon; thinly sliced |
| 1/4 | c | Butter; melted |
| 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 |
| 24 | Very small parsley leaves; optional |
INSTRUCTIONS
Several hours before serving, cut salmon into twenty-four 3- by 11/2-inch rectanbles; reserve salmon scraps. Roll each of the salmon rectangles around your index finger to form 1 1/2-inch-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, if desired, 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, place all timballi on a single large platter. NOTES : It will look as though you spent hours preparing this savory appetizer. Recipe by: Country Living (January 1998) Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 24, 1998
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