MM: Italian New Year's - Smoked Salmon Timballi
---------- Recipe via Meal-Master (tm) v8.05
Title: Italian New Year's - Smoked Salmon Timballi
Categories: Appetizers, Shellfish, Italian, Smoked
Yield: 24 Servings
1/2 lb smoked salmon -- thinly
: sliced
1/4 c butter -- melted, 1/2 stick
3 TB lemon juice
2 ts heavy cream
1 ts fresh parsley -- chopped
1 ts fresh chives -- chopped
1/8 ts salt -- optional
1/8 ts ground black pepper
24 fresh chives -- optional
2 TB 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 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.
From: Peg Baldassari
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