Tea Spiced Smoked Salmon Mousse

Tea Spiced Smoked Salmon Mousse Crispy Salmon Duo Maki Roll with Lemon-Wasabi Vinaigrette Smoked Salmon Mousse with Toast Points for Julia Rice Paper Wrapped Scallops and Smoked Salmon with Caviar Crème Fraiche Emeril’s Salmon Mousse-Crusted Red Snapper with Warm Citrus Slaw WINE NOTES Domaine Schlumberger Gewurztraminer: known also as ‘gewurtz’ the name means ‘spicy grape from traminer’ a village in northern Italy. This is great for dishes with richness because the wine is high in alcohol while low in acidity. The wine has aromas of lychee and flowers, and the flavors continue with grapefruit, citrus and minerals. A great foil for mousses and smoked dishes. Bodegas Muga Rioja Blanco: Rioja does not just produce red wines, but superb whites from the viura grape which can withstand fermentation and aging in oak. The wine has a light mouth feel and good acid- a great way to ‘cut’ through rich dishes and provide contrast. Heavy with stone fruits, especially apricots, this is also a true bargain		Master Tea Spiced Smoked Salmon Mousse Makes 4 1/2 cups 1 tablespoon lapsong 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.


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