Italian new year's - smoked salmon timballi

Yield: 24 Servings

Measure Ingredient
½ pounds Smoked salmon; thinly sliced
¼ cup Butter; melted, 1/2 stick
3 tablespoons Lemon juice
2 teaspoons Heavy cream
1 teaspoon Fresh parsley; chopped
1 teaspoon Fresh chives; chopped
⅛ teaspoon Salt; optional
⅛ teaspoon Ground black pepper
24 \N Fresh chives; optional
2 tablespoons Salmon caviar; optional

"It will look as though you spent hours preparing this savory appetizer." Several hours before serving, cut salmon into 24 3x1½" rectangles; reserve salmon scraps. Roll each of the salmon rectangles around your index finger to form 1½" 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 ¼ 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@...> on Dec 22, 1997

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