Recipe - Italian New Years - Smoked Salmon Timballi

One half pound Smoked salmon; thinly cut or sliced up
One fourth cup Butter; melted, One half 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

"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 One fourth 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 SaffronTomato
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.

Posted to MCRecipe Digest V1 #970 by Peg Baldassari
Baldassari@compuserve.com on Dec 22, 1997