Amuse Bouche Mandarin Orange Salmon Mousse
with Spinach and Mandarin Oranges
Amuse Bouche mandarin oranges served with a blended smoked salmon mousse, horseradish, shallots, celery, fresh lime juice and
cream spooned onto fresh spinach leaves for a delicious unique first course appetizer.
Prep Time: 2 hr 15 min Total Time: 2 hr 15 min
1-1/4 ounces Smoked Salmon
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 teaspoons salt
pinch of cayenne pepper
3 fresh baby spinach leaves
3 Mandarin Orange slices
1 teaspoon raspberry jam
Place first 8 ingredients in a food processor or blender and puree until of a
smooth consistency; transfer to a small bowl; cover and refrigerate 2 hours to develop flavors.
Place 3 spinach leaves on plate. Make 3 quenelles of the smoothly blended mousse by forming small oval football shapes using
2 teaspoons transferring the mixture from one teaspoon to the other, place on top spinach leaves.
Arrange 3 slices Mandarin oranges and raspberry jam on plate and serve.
recommendation: Pinot Gris; Chardonnay|