| Italian New Years - Smoked Salmon Timballi
1/2 pound of smoked salmon; thinly sliced
1/4 cup of butter, melted, 1/2 stick
3 tablespoons of lemon juice
2 teaspoons of heavy cream
1 teaspoon of fresh parsley; chopped
1 teaspoon of fresh chives; chopped
1/8 teaspoon of salt, optional
1/8 teaspoon of ground black pepper
24 Fresh chives, optional
2 tablespoons of Salmon caviar; optional |
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"It will look as though you spent hours preparing this savory appetizer." Several hours before serving, cut salmon into 24 3x1.5" rectangles; reserve salmon scraps. Roll each of the salmon rectangles around your index finger to form 1.5" 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 1/4 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. Yields: 24 Servings 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 on Dec 22,
1997ºF. New Year's/Resolutions What's your resolution? |
