Title: Rolled Salmon Mousse
Categories: Appetizer Seafood Salmon
Yield: 1 Servings

		For the mousse:
2		Shallots; minced
2	tb	Extra-virgin olive oil
1	lb	Boneless and skinless salmon
		Filet; cubed
1/4	c	Cognac
		Salt and pepper
2	oz	Smoked salmon
1/4	ts	Worcestershire sauce
1/2	lb	Mascarpone (preferably
		Italian)
6	tb	Unsalted butter
24		Leaves Swiss chard;
		Blanched
		For the garnish:
24	md	Shrimp; shelled and
		Deveined
1	c	Diced carrot
1	c	Diced zucchini
1	c	Julienned celery root
1	c	Julienned radicchio
		Salt and pepper
1/4	c	Extra-virgin olive oil

Curly spinach can be substituted for the Swiss chard leaves if you prefer. Tip: Prepare and roll the salmon mousse and blanch the carrot, zucchini, and celery root up to 24 hours ahead of time. Bring all the ingredients to room temperature before proceeding.

Make the mousse: Saute the shallots in the olive oil until golden, about 5 minutes. Fold in the salmon; cook until it changes color, about 5 minutes. Add all but 1 tablespoon of the cognac and light a match to the pan; keep your hair and clothes away from the flame. When the flame dies down, add salt and pepper and remove from the heat; cool.

Puree in a food processor with the smoked salmon, Worcestershire sauce, mascarpone, and butter until smooth. Refrigerate 1 hour; whisk in the remaining cognac. Arrange the Swiss chard leaves, two by two, on a counter. Spread the mousse generously over the paired Swiss chard leaves and fold to enclose neatly. Refrigerate the rolls for 30 minutes.

Meanwhile, make the garnish: Boil the shrimp until they just turn pink, about 3 minutes. Blanch the carrot, zucchini, and celery root in a small pot of boiling water. Slice each roll in half diagonally; place 3 slices on each of 8 plates. Garnish with the shrimp, carrot, zucchini, celery root, and radicchio. Season with salt and pepper, drizzle with the olive oil, and serve. SERVES 8

Recipe by:

From: Shade

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