Ming says: Smoked salmon has always said "special occasion" to me... and like every other Chinese American kid, I loved it on a bagel with cream cheese. But now in my kitchen, plain smoked salmon is just a starting point for so many things. This master recipe is a very easy smoked salmon mousse I actually created for the legendary Julia Child. I served it to her simply in a ramekin with toast points, but I later discovered I could use it to take plainer dishes to new heights.

Makes 4 1/2 cups

• 1 tablespoon lapsang souchong tea leaves, crushed
• 1 teaspoon Chinese 5-spice powder
• 1 teaspoon chipotle powder
• 1 pound smoked salmon
• 1 minced shallot
• Juice of 1 lemon
• 2 cups heavy cream
• Freshly ground black pepper
• 2 tablespoons minced chervil

In a hot pan over medium high heat, toast tea leaves, Chinese 5-spice powder and chipotle powder. Let cool. In a food processor fitted with a sharp blade, blend toasted spices with salmon, shallot, lemon juice and 1 cup of cream at high speed. Season with freshly ground black pepper. Add more cream to make smooth and transfer to a chilled bowl. Fold in the chervil and store in an airtight jar in the refrigerator.

>>Use this Master Recipe in Smoked Salmon Mousse-Crusted Red Snapper over Sautéed Cabbage and Carrots by guest Chef Emeril Lagasse.

>>This recipe appears in Episode #312.

>> For additional recipes and more, visit www.ming.com