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Smoked Salmon Mousse Appetizer - First Course
source: recipe and
photograph created by www.finedinings.com
Recipe Type: salmon, seafood, salmon mousse, vegetable, cucumber, cream, first course appetizer
Prep Time: 25 min
Total Time:25 min
Yield: 1/2 cup mousse
Ingredients:
2-1/2 ounces smoked salmon
1 shallot, chopped finely
1 tablespoon celery, chopped
1/2 teaspoon Lime Juice
1/2 teaspoon horseradish
2 tablespoons heavy cream
salt to taste
pinch of cayenne pepper
fresh thyme for garnish
1/4 cup water
2 tablespoons butter
1/4 cup flour
1 egg
1 English cucumber unpeeled (6 to 8 slices per person)
Dill weed
Italian parsley leaf
Instruction:
To make salmon mousse:
In a processor puree smoked salmon, shallot, celery, lime juice, horseradish, heavy cream, salt and cayene until of a smooth consistency.
Transfer to a small bowl, cover and refrigerate until mixture firms and flavors develop.
To make Pate a Choux (for swans neck): (can be made in advance)
Preheat oven to 350 degrees F.
Line a sheet pan with parchment paper.
In a saucepan bring water and butter to a boil, add flour, lower the temperature stirring to blend well for approximately 2 minutes, it will form
a ball. Remove from heat and beat in egg until smooth. Transfer to a pastry bag with a plain tip, pipe dough onto
the prepared parchment lined sheet pan making backward "S" shapes to resemble a swan head and neck (see my photograph). Bake
until lightly brown, approximately 7 to 17 minutes depending on the thickness of the piped dough, do not allow it to burn.
To make cucumber garnish:
Score cucumber lengthwise with fork tines then cut in half lengthwise, remove seeds with the tip of a spoon and slice
cucumber 1/8-inch thick crosswise.
To serve:
Using a small ice cream scoop or melon baller place a scoop or mound of smoked salmon mixture in the center of an
individual serving plate. Insert the baked Pate a Choux swan's neck in the mousse for the head and neck of a swan.
Place cucumber slices in a semi-circle around the mousse to resemble water and garnish
the plate
with dill weed. Insert an Italian parsley leaf in the smoked salmon mousse for the swan's tail and serve as a first course appetizer with a cocktail fork.
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Wine
recommendation: Pinot Gris; Chardonnay |
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