A swan has
such an elegance...
this hors d'oeuvre shaped and resembling a
swan is equally as elegant as well as delicious,
the presentation is unique
make a swan's neck with baked Pate a Choux dough....
so easy to do!
it can be made in advance for ease of serving at
a well planned dinner party
be sure to include cocktail forks as you serve this show stopper with a well chilled
white wine
see more of my
First
Course Appetizer all with photographs
Smoked
Salmon Mousse Appetizer - First Course
source: recipe and
photograph created by www.finedinings.com
Smoked Salmon Mousse
(make 1 day ahead)
2-1/2 ounces smoked salmon
1 shallot, chopped finely
1 tablespoon celery, chopped
1/2 teaspoon Lime Juice
1/2 teaspoon horseradish
2 tablespoons heavy cream
salt to taste
pinch of cayenne pepper
fresh thyme for garnish
In a processor combine first 8 ingredients
to a smooth consistency. Refrigerate mixture until firm.
Makes 1/2 cup.
Pate a Choux
(for swans neck)
(can be made ahead)
1/4 cup water
2 tablespoons butter
1/4 cup flour
1 egg
In saucepan bring water and butter to a
boil, add flour stirring over low heat for approximately 2 minutes, it will form
a ball. Remove from heat and beat in egg until smooth. Transfer to a pastry bag with a plain tip, pipe dough onto a
parchment lined sheet pan making backward "S" shapes to resemble a swan head and neck. Bake
at 350° until lightly browned, approximately 7 to 17 minutes depending
on the thickness of the piped dough.
Cucumber Garnish
(can be made ahead)
1 English cucumber unpeeled (6 to 8 slices per person)
Dill weed
Italian parsley leaf
Score cucumber lengthwise with fork tines, cut
cucumber in half lengthwise, remove seeds with the tip of a spoon and slice 1/8-inch thick.
Assemble
(see my photograph)
Place a scoop or mound of smoked salmon mixture in the center of a serving
plate. Insert the baked Pate a Choux swan's neck in the mousse.
Place cucumber slices in a semi-circle around the mousse and garnish the plate
with dill weed. Insert Italian parsley leaf in the smoked salmon mousse
for the swan's tail and serve as a first
course appetizer.
Wine recommendation: Sauvignon Blanc,
Chardonnay
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