Episode 219: Dinner Party Special
Stuffed Pork Tenderloin on Grape Tomatoes is impressive, but Jacques shows that making this spinach and cheese stuffed roast doesn't have to be complicated. Setting the stage for a dinner to remember is a simple version of an elegant classic: Cream of Leek and Mushroom Soup. Mini Almond Cakes doused in ruby red Raspberry Sauce crown this special party menu.
Minute Recipe: Salmon Mousse
Printer-friendly recipe [pdf]
Smoked salmon is available freshly cut at the supermarket deli counter or prepackaged from Scotland, Alaska, Canada, or Nova Scotia. Any of these are good for this recipe. I use salmon ends or other trimmings if I can find them at a lower price, because the flesh is pureed for the mousse.
In a food processor, process 1 cup (4 to 5 ounces) smoked salmon tidbits, ends, or trimmings with 1/2 cup ricotta or farmer cheese, 1 teaspoon fresh lemon juice, and a good dash each of salt and freshly ground black pepper for about 45 seconds, or until smooth. Transfer to a gratin dish or deep platter. Using plastic wrap, press the mousse into the dish to create a smooth layer between 1/2 and 1 inch deep. Scatter 2 tablespoons finely chopped red onion, 2 teaspoons drained capers, and 1 teaspoon chopped fresh chives on top. Sprinkle with about 2 teaspoons extra-virgin olive oil. Serve with breadsticks, crostini, or pretzel crackers.
Makes 20 to 30 appetizers