Timballi

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Timballi Ingredients

1/2 lb Thinly sliced smoked salmon	1/8 ts Salt; (optional)
1/4 c Butter; (1/2 stick) melted	1/8 ts Ground black pepper
3 tb Lemon juice	24 Fresh chives; (optional)
2 ts Heavy cream	2 tb Salmon caviar; (optional)
1 ts Chopped fresh parsley leaves	24 sm Parsley leaves; (optional)
1 ts Chopped fresh chives

Instructions for Timballi

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." on Jan 18, 1998

Main Ingredient: FishCuisine: Uncategorized

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