Salmon Mousse with Cucumber Slices
 Appetizer with Pate a Choux Recipe and Cucumbers

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Salmon Appetizer
 recipe and photograph created by
www.finedinings.com



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Prep Time: 25 min   Total Time:25 min   Yield: 1/2 cup
 
 
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 the mousse:
In a processor puree 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 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 1/8-inch thick crosswise.

To serve:
Using a small ice cream scoop or melon baller place a scoop in the center of an individual serving plate. Insert the swan's neck in the mousse. Place cucumber slices in a semi-circle around it to resemble water and garnish
the plate with dill weed. Insert a parsley leaf for the swan's tail and serve as a first course appetizer with a cocktail fork.

Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001 www.finedinings.com