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SMOKED SALMON COEURS A LA CRÈME
1/2 cup whole-milk cottage cheese
2 oz cream cheese
2 tablespoons heavy cream
1 teaspoon fresh lime juice
1/8 teaspoon salt
Pinch of cayenne
1/4 lb smoked wild salmon, finely chopped
1 tablespoon finely chopped fresh chives
Special equipment: 3 (1/3-cup) coeur
à la crème molds; cheesecloth.
Blend cheeses, heavy cream, lime juice, salt, and cayenne in a blender until
smooth. Transfer cheese mixture to a bowl, then stir in salmon and chives until
Line each mold with a single layer
of rinsed and squeezed cheesecloth, leaving a 1-inch overhang. Pack salmon
mixture into molds. (It will mound slightly.) Fold overhanging cheesecloth over
tops. Transfer molds to a plate and chill, covered, at least 3 and up to 24
Makes 6 first-course servings.
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Appetizers! Appetizer Recipes!