Smoked Salmon Timballi

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Smoked Salmon Timballi Ingredients

1/2 lb Smoked salmon; thinly sliced	1/8 ts Salt; optional
1/4 c Butter; 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 Fresh parsley; chopped	24 Very small parsley leaves;
1 ts Fresh chives; chopped

Instructions for Smoked Salmon Timballi

Several hours before serving, cut salmon into twenty-four 3- by 11/2-inch rectanbles; reserve salmon scraps. Roll each of the salmon rectangles around your index finger to form 1 1/2-inch-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, if desired, 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, place all timballi on a single large platter. NOTES : It will look as though you spent hours preparing this savory appetizer. Recipe by: Country Living (January 1998) Posted to recipelu-digest by "Nesb2@aol.com" on Mar 24, 1998

Main Ingredient: FishCuisine: Uncategorized

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