here is a simple idea for a few bites to serve as guests are
seated,
it can be made ahead of time and refrigerated, it is a small unique tasty 'teaser'
to wake up the taste buds
Enjoy!
see more Amuse Bouche Recipes
all with photographs
Amuse
Bouche
Mandarin
Orange Salmon Mousse
recipe and photograph created by www.finedinings.com
1 Serving
3 baby spinach leaves
3 Mandarin Orange slices
1 teaspoon raspberry jam
Make quenelles of mousse by forming small oval football shapes using
2 teaspoons transferring the mixture from one teaspoon to the other.
Place 3 spinach leaves on a plate, top with a salmon quenelles; garnish with jam, Mandarin orange slices and serve.
Mousse can be made
in advance
1-1/4 ounces Smoked Salmon, cooked
1 small shallot, chopped fine
1-1/2 teaspoons celery, chopped fine
1/4 teaspoon fresh lime juice
1/4 teaspoon
hot 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
