Smoked Salmon Mousse Appetizer
First Course Appetizer Recipe

Smoked salmon mousse appetizer - first course appetizer recipe
...salmon mousse shaped into a swan appetizer with cucumber slices, photograph

Smoked Salmon Mousse
'swan' appetizer
source: recipe and photograph created by www.finedinings.com

Smoked Salmon Mousse
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
1/4 teaspoon salt
pinch of cayenne pepper
fresh thyme for garnish

In a processor combine smoked salmon, shallot, celery, lime juice, horseradish, cream, salt and cayenne pepper until smooth. Refrigerate mixture until firm.

Pate a Choux (for swans neck)
(can be made ahead)
1/4 cup water
2 tablespoons butter
1/4 cup flour
1 egg

In saucepan bring water and butter to a boil, add flour stirring over low heat until it forms a ball. Beat in egg until smooth. In a pastry bag with a plain tip, pipe dough onto a sheet pan making backward "S" shapes to resemble a swan head and neck. Bake at 350° for 7 to 8 minutes.

Sauce
(can be made ahead)
1 tablespoon sour cream or plain yogurt
2 fresh basil, arugula or spinach leaves
salt

Put ingredients in a fine mesh strainer, press through with the back of a spoon (the sauce will turn green.

Cucumber Garnish
(can be made ahead)
English cucumber unpeeled (8 slices per person)
Dill weed
Parsley

Score cucumber lengthwise with fork tines, cut cucumber in half lengthwise, remove seeds with the tip of a spoon and slice 1/8-inch thick.

Assemble (see my photograph)
Put a strip of sauce on the plate, place cucumber slices sprinkled with dill weed in a semi-circle next to the sauce; add a small strip of dill weed next to the sauce. Place a scoop of smoked salmon mousse inside the cucumber semi-circle. Insert a baked pate a choux 'S' curve into the salmon mousse to resemble a swans head and neck, add a sprig of parsley and serve.

Wine recommendation: Sauvignon Blanc