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Amuse
Bouche
Mandarin
Orange Salmon Mousse
recipe and photograph created by www.finedinings.com
all rights reserved - copyrighted
For each person you
need:
3 baby spinach leaves
3 Mandarin Orange slices
1 teaspoon raspberry jam
Make quenelles of salmon mousse (recipe
follows) by forming small oval shapes using
2 teaspoons transferring the salmon mousse from one teaspoon to the other.
Place 3 spinach leaves on a plate, top with a salmon mousse quenelles; garnish with jam, Mandarin orange slices and serve.
Salmon Mousse
1-1/4 ounces Smoked Salmon, cooked
1 small shallot, chopped fine
1-1/2 teaspoons celery, chopped fine
1/4 teaspoon fresh lime juice
1/4 teaspoon
hot horseradish
1 tablespoon heavy cream
1/8 teaspoon salt
pinch of cayenne pepper
In a food processor or blender puree ingredients; transfer to a small bowl; cover and refrigerate overnight.
Wine recommendation: Chardonnay
see more Amuse
Bouche Recipes
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