Amuse Bouche
Mandarin Orange Salmon Mousse





Place 3 spinach leaves on a plate,
top with a salmon mousse quenelles
garnish with jam, Mandarin orange slices and serve.











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



Home

Appetizers

First Course Appetizers

Amuse Bouche

Breakfast Menus

Dessert

Dinner Party Menu Ideas

Garnishes

Lunch Ideas

Meat Course

New Recipes

Salads & Salad Dressings

Side Dish Ideas

Sorbet

Soup

Weekend Guest Menus

Restaurant Reviews