Cold artichoke bottoms with salmon mousse
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---artichokes | ||
| 6 | larges | Artichokes, or ... |
| 12 | mediums | Artichokes |
| 2 | tablespoons | Flour |
| ½ | Lemon, plus | |
| 1 | tablespoon | Lemon juice |
| 4 | cups | Cold water salt |
| ¾ | cup | Vinaigrette -mousse |
| 2 | cups | Flaked, poached salmon |
| Cooking & Gourmet Echos 6/94 | ||
| 3 | tablespoons | Mayonnaise salt & freshly ground white pepper |
| 1 | pinch | Cayenne |
| 1 | teaspoon | Lemon juice, up to... |
| 2 | T | |
| 1 | tablespoon | Finely minced fresh dill optional |
| 3 | tablespoons | Sour or whipped cream capers dill sprigs black olives |
Directions
Cut the stems off the artichokes as close to the base as possible.
Remove the first few layers of outer leaves. When the leaves become light green and bend forward, cut them off with a sharp knife close to the base. Rub the cut parts immediately with the cut side of ½ lemon. In a large enamel saucepan, combine the flour, 1 T lemon juice & water. Bring the mixture to a boil, add a pinch of salt and the artichoke bottoms. Cook them for 20 to 30 minutes or until tender. Do not overcook them. Cool and dry well on paper towels. As soon as they are cool enough to handle, remove the choke with a spoon and trim the artichoke bottoms with a sharp knife. Pour vinaigrette over the bottoms. Cover the bowl and let marinate 2 hours. Puree the salmon in a blender, add mayonnaise, salt, white pepper, a touch of cayenne, lemon juice and dill. Chill the mixture for 1 hour. If it seems too thick, thin it out with a little sour or whipped cream. The mixture must be quite thick to stay on the artichoke bottoms. Drain the artichoke bottoms and dry well on paper towels. Top each one with a dome of salmon mousse. Sprinkle lightly with paprika. Make a little circle of capers on each dome and top each one with 2 tiny sprigs of dill and a black olive. Chill again and serve cold with buttered pumpernickel. From "Seasonal Kitchen" by Perla Meyers.
Submitted By JOELL ABBOTT On 10-19-94