Smoked Salmon Mousse & String Bean Salad

I made these recipes for our friends, when we were all together celebrating Valentine’s day!  Or course, you don’t have to make this for a specific celebration, but you could make it for a special dinner party with friends or family.

The main course was a Turkey Risotto with Chard and Roasted Onions, that recipe will be posted shortly, for dessert I made a dark chocolate mousse, and we served a variety of cheeses, apples in calvados and plenty of wine.

Smoked Salmon Mousse Cornets – 12 appetizers
1 tablespoon freshly squeezed lemon juice
3/4 cup mascarpone cheese
3/8 cup sour cream
1 tablespoon minced red onion
1/2 tablespoon drained horseradish
1/2 pound sliced smoked salmon
1/8 cup minced chives

In the bowl of an electric mixer beat together mascarpone and sour cream until combined well. Add red onion, horseradish and lemon juice stir well.

Mince salmon finely, and fold in mascarpone mixture along with chives. Cover and refrigerate for 3 hours minimum. Meanwhile make cornets.

Cornets – The best recipe for cornets that I have found is in Thomas Keller’s French Laundry cookbook, and I have no doubt that if you google…French Laundry Cornets, you will find hundreds of blogs, with the recipe provided.  Also, I prefer to drizzle poppy seeds instead of sesame.

Salad of String Beans, Tomatoes and Prosciutto – serves 6
4 ounce red onion, minced
3 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 small clove garlic, smashed to paste
1 tablespoon anchovy paste
1/3 cup olive oil
2 tablespoons minced parsley
2 pounds haricots vert
2 small roma tomatoes, peeled, diced
1 large yellow tomato, peeled, diced
3 tablespoons chopped Italian parsley
4 ounces thinly sliced prosciutto

In a small bowl combine, onion, vinegar, salt, pepper, garlic, anchovy paste and olive oil. Mix well and set vinaigrette aside.

Prepare an ice bath and blanch the haricots vert in salted boiling water, about 2 minutes. Quickly place the haricots vert in an ice bath. Drain, and place in a large bowl. Top with the tomatoes, parsley and vinaigrette. Mix well and set aside for an hour.

In a saute pan over medium heat, cook prosciutto for 30 or so seconds. Remove from pan and fold in a floral shape, let cool. On a large platter, arrange the beans and tomatoes mix, spread about evenly, then decorate with floral prosciutto and serve.


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