Amuse Bouche Mandarin Orange Salmon Mousse
with Spinach and Mandarin Oranges

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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.


Amuse Bouche Orange Salmon Mousse Appetizer
recipe and photograph created by Peggy Bucholz
www.finedinings.com

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Prep Time: 2 hr 15 min   Total Time: 2 hr 15 min   Servings: 1

Ingredients:

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

Instruction:

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.

wine bottle 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