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