Recipe - Timballi

One half pound Thinly cut or sliced up smoked salmon
One fourth cup Butter; (One half stick) melted
3 tablespoon Lemon juice
2 teaspoon Heavy cream
1 teaspoon Chopped fresh parsley leaves
1 teaspoon Chopped fresh chives
1/8 teaspoon Salt; (optional)
1/8 teaspoon Ground black pepper
24 Fresh chives; (optional)
2 tablespoon Salmon caviar; (optional)
24 small Parsley leaves; (optional)

1 Several hours before serving, cut salmon into twentyfour 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 SaffronTomato Mayonnaise, or
place all timballi on a single large platter.

Recipe by: Country Living Magazine

Posted to recipeludigest Volume 01 Number 558 by "Diane Geary."
diane@keyway.net on Jan 18, 1998