Smoked Salmon Coeurs à La Crème Recipes
HERB COEUR A LA CREME
Provided by Ina Garten
Categories appetizer
Time 12h10m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment. Whip until smooth. With the mixer on low, slowly add the cream and then the scallions, dill, chives, lemon zest, lemon juice, salt, and pepper. Whisk until firm.
- Line a 6-inch coeur a la creme mold or a 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream cheese mixture into the cheesecloth and smooth the top. Fold the excess cheesecloth over the top of the creme. Suspend the sieve over a small bowl, cover with plastic wrap, and refrigerate overnight.
- When ready to serve, discard the liquid that has collected in the bowl and invert the creme onto a plate. Serve chilled with crackers and a small knife.
SMOKED SALMON COEURS à LA CRèME
Yield Makes 6 first-course servings
Number Of Ingredients 9
Steps:
- 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.
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