Title: Smoked Salmon Timballi
Categories: Country liv, Fish
Yield: 24 Servings

1/2 lb Smoked salmon; thinly sliced
1/4 c Butter; melted
3 tb Lemon juice
2 ts Heavy cream
1 ts Fresh parsley; chopped
1 ts Fresh chives; chopped
1/8 ts Salt; optional
1/8 ts Ground black pepper
24 Fresh chives; optional
2 tb Salmon caviar; optional
24 Very small parsley leaves;
-optional

Several hours before serving, cut salmon into twenty-four 3- by 11/2-inch
rectanbles; reserve salmon scraps.

Roll each of the salmon rectangles around your index finger to form 1
1/2-inch-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, if desired, 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, place all timballi on a single large platter.

NOTES : It will look as though you spent hours preparing this savory
appetizer.

Recipe by: Country Living (January 1998)

Posted to recipelu-digest by "Nesb2@aol.com" on Mar 24,
1998