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Make quenelles of salmon mousse by forming small oval shapes using 2
teaspoons transferring the salmon mousse from one teaspoon to the other.
On serving plate place 3 spinach leaves topped with a salmon mousse
quenelle; garnish with jam, Mandarin orange slices and serve.
Salmon Mousse
(make 1 day ahead
of time)
1-1/4 ounces Smoked Salmon, cooked
1 small shallot, chopped finely
1-1/2 teaspoons celery, chopped
1/4 teaspoon Lime Juice
1/4 teaspoon horseradish
1 Tablespoon heavy cream
1/8 teaspoon salt
pinch of cayenne pepper
In a food processor or blender, puree ingredients; transfer to a small
bowl; cover and refrigerate overnight.
Wine recommendation: Chardonnay |
muse
Bouche 