Salmon Recipes

Won Ton Wrappers*
Creme Fraiche
Smoked Salmon Mousse

* Won Ton Wrappers can be found in Oriental Stores.

Preheat oven to 375 degrees F. Trim the won ton wrappers to approximately 2 1/2-inch squares with scissors. Spray a miniature muffin tin with olive oil; spray the won ton wrappers lightly and put into muffin tin (I use a clean cork from a wine bottle to gently press the won tons into the muffin tin). Bake for approximately 7 minutes. Remove from oven and cool. NOTE: You can make these a day ahead. Cover and store at room temperature.

TO ASSEMBLE: Place approximately 1 teaspoon Crème Fraiche in the bottom of each won ton basket. Using a melon baller, scoop out a round ball of the mousse and place on top of the Crème Fraiche. Garnish with a light sprinkle of cayenne pepper and a small leaf of fresh parsley.

Makes approximately 20 servings.

CRÈME FRAICHE:
1 cup heavy cream
1 tablespoons buttermilk or sour cream

In a small saucepan over medium heat, warm the heavy cream to 90 to 100 degrees F; remove from heat. Add buttermilk or sour cream, mixing well. Cover and let stand at room temperature (68 to 72 degrees F.) for 12 to 16 hours or until it mixture begins to thicken.

Cover and refrigerate for at least 24 hours before using to allow acid flavor to develop and cream to thicken further (cream should be of almost spreadable consistency). NOTE: Crème Fraiche can be stored in the refrigerator for up to 2 weeks.

SMOKED SALMON MOUSSE:
1 tablespoon cold water
3/4 teaspoon unflavored gelatin
3/4 cup sour cream
3 ounces smoked salmon, chopped
1 tablespoon hot horseradish or to taste
1 teaspoon dried dill weed
Salt and pepper to taste
Cayenne (red) pepper
Small tiny leaves of fresh parsley

In a small saucepan add cold water and sprinkle gelatin over the top; let soften for 1 minute. Over low heat, heat mixture, stirring until gelatin is dissolved. Add 1/4 cup sour cream, stirring just until mixture is smooth; remove from heat.

In a food processor, puree chopped salmon until very smooth. In a small bowl, combine the gelatin mixture and the remaining 1/2 cup sour cream. Add the pureed salmon, horseradish, dill weed, salt, and pepper. Refrigerate the mousse, covered, overnight or until firm. NOTE: The mousses may be made up to 2 days in advance and kept covered in the refrigerator.