Smoked Salmon Coeurs à la Crème
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 first-course servings
- 1/8 teaspoon salt
- 2 oz cream cheese
- 2 tablespoons heavy cream
- 1 teaspoon fresh lime juice
- pinch of cayenne
- 1 tablespoon finely chopped fresh chives
Preparation 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 just combined. 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 hours.
Preparation 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 just combined. 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 hours.
