Yield: 1 Servings

Measure Ingredient
½ pounds Thinly sliced smoked salmon
¼ cup Butter; (1/2 stick) melted
3 tablespoons Lemon juice
2 teaspoons Heavy cream
1 teaspoon Chopped fresh parsley leaves
1 teaspoon Chopped fresh chives
⅛ teaspoon Salt; (optional)
⅛ teaspoon Ground black pepper
24 \N Fresh chives; (optional)
2 tablespoons Salmon caviar; (optional)
24 smalls Parsley leaves; (optional)

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@...> on Jan 18, 1998

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