| 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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