| 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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“Jesus, what happened to your hands?#Little girl”