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| Italian New Year's - Smoked Salmon Timballi Recipe |
Category: Appetizers / Italian
Rating:
N/A
Servings: 24
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Ingredients
1/2 lb smoked salmon; thinly sliced
1/4 cup butter; melted, 1/2 stick
3 tablespoon lemon juice
2 teaspoon heavy cream
1 teaspoon fresh parsley; chopped
1 teaspoon fresh chives; chopped
1/8 teaspoon salt; optional
1/8 teaspoon ground black pepper
24 fresh chives; optional
2 tablespoon salmon caviar; optional
Cooking Directions:
"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. Country Living January 1998, page 104.
Recipe by: Alan Tardi and Karen Bussen, Follonico, NYC.
appetizers,italian,seafood
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