Italian New Year's - Smoked Salmon Timballi

Recipe Ingredients

1/2 lb	227g / 8oz	Smoked salmon - thinly sliced
1/4 cup	49g / 1.7oz	Butter - melted, 1/2 stick
3 tablespoons	45ml	Lemon juice
2 teaspoons	10ml	Heavy cream
1 teaspoon	5ml	Fresh parsley - chopped
1 teaspoon	5ml	Fresh chives - chopped
1/8 teaspoon	0.6ml	Salt - optional
1/8 teaspoon	0.6ml	Ground black pepper
24		Fresh chives - optional
2 tablespoons	30ml	Salmon caviar - optional

Recipe Instructions

"It will look as though you spent hours preparing this savory appetizer." Several hours before serving, cut salmon into 24 3x1.5" rectangles; reserve salmon scraps. Roll each of the salmon rectangles around your index finger to form 1.5" tall cylindrical timballi; place upright on a tray.

In small food processor fitted with chopping blade, process reserved salmon scraps until smooth. Add butter and lemon juice; process until combined. Add cream and process until a smooth creamy mousse forms, Fold in parsley, chives, salt, and pepper. Transfer mousse to pastry bag without a tip. Pipe mousse into salmon timballi, dividing evenly.

Wrap a whole chive around each timballo and tie in a bow if desired. Top each with about 1/4 teaspoon salmon caviar and a parsley leaf, if desired. Cover and refrigerate until ready to serve. To serve arrange 8 timballi on each of 3 small platters with Shrimp, White Beans and Tarragon and Mussels with Saffron-Tomato Mayonnaise or place all timballi on a single large platter.

Country Living January 1998, page 104.

Source:
Alan Tardi and Karen Bussen, Follonico, NYC.

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