Title: Ice-Cream Cone Canapes
Categories: Appetizer Chef Smoke Salmon
Yield: 20 Servings

600	g	Softened cream cheese
150	g	Smoked salmon, chopped
		Roughly
		Chopped dill to taste
		Lemon juice
		Freshly ground pepper
200	g	Smoked cod, chopped roughly
		Chopped parsley
30		Smoked oysters
2	ts	Chopped chives
1	pk	Prepared puff pastry
2		Egg yolks, beaten
		TO GARNISH:
		Strips of smoked salmon
		Fresh herbs

Divide the cream cheese into 3 equal portions. Place one portion in a food processor with the smoked salmon, some dill, a squeeze of lemon juice and freshly ground pepper and process until the mixture is well combined and creamy. Remove the mixture to a bowl and set aside. Place another portion of cream cheese in the food processor with the smoked cod, some parsley, a squeeze of lemon juice and freshly ground pepper and process until well combined and smooth. Remove the mixture to a bowl and

set aside. Repeat the procedure with the remaining portion of cream cheese, the smoked oysters and the chives and set aside. Cut the puff pastry into strips about 5mm wide and, starting at the top, wind around well-oiled cornet moulds, slightly overlapping the pas- try. You will need about 3 pastry strips to make each cornet. Place the cornets on a greased baking tray, brush with the beaten egg yolk and bake in a preheated 1800C oven until the pastry is puffed and golden brown. Turn the comets over to fin- ish cooking the other side. Remove from the oven and cool the comets on a cake cooler. To serve: stand each pastry cornet in a champagne flute or other narrow glass. Fill a pastry bag with one of the cream cheese mixtures and pipe into some of the cornets. Repeat with the other 2 mixtures. Garnish the cornets with strips of seafood and sprigs of herbs and serve. Note: other smoked or fresh seafoods maybe substituted, but make sure all bones have been removed.

Bon Appetit - Exec.Chef Magnus Johansson Source: Vogue May '94

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