Ingredients Jump to Instructions ↓

  1. -Martha Stewart Hors d' --SMOKED SALMON MOUSE-- 8 oz Cream cheese

  2. 2 oz Smoked salmon

  3. 1/8 ts Lemon juice

  4. 2 tb Heavy cream

  5. White pepper to taste --CURRIED ONIONS-- 6 tb Unsalted butter

  6. 4 lg Onions, finely chopped

  7. Salt & Pepper to taste 1 tb Flour

  8. 3 ts Curry powder (to taste)

  9. 3/4 c Heavy cream

  10. --CRABMEAT FILLING-- 8 oz Cream cheese

  11. 4 oz Snow crabmeat thawed/drained

  12. 1 Red bell pepper, julienned

  13. 1-inch strips Juice of

  14. 1/2 lemon Salt & Pepper to taste SALMON: Combine mousse ingredients in bowl of food processor and blend until smooth. Chill at least

  15. 30 minutes. No more than an hour before serving, soften mousse with wooden spoon and put in pastry bag. Pipe mousse into puffs. (May also be piped onto cucumber rounds.) CURRIED ONIONS: Heat

  16. 3 tbl butter in small skillet and saute onions until transluscent. Season w/salt & pepper. Melt remaining butter in separate saucepan over med. heat. Add flour and cook

  17. 3-4 minutes, stirring constantly. Add curry powder and cream. Cook stirring constantly, until smooth, about 5 minutes. Add onion mixture. If sauce is too thick, add a little more cream. Check seasoning. Spoon warm filling into puffs and serve immediately. CRABMEAT: Combine all filling ingredients in mixing bowl. Spoon into puffs. Formatted by Theresa Grant, HWWK

  18. 11b, from Martha Stewart Hors d'oeuvres.


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