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Serves: 6
3
sweet red peppers
4 ounces creme fraiche or mascarpone cheese
to taste
salt and pepper
4 eggs
1 egg yolk
6 small slices smoked salmon
anchovy cream (recipe below)
Wash peppers. Cut in halves. Remove
seeds. Place in a pan. Broil until peppers are browned. Cover with foil until
cooled. Peel peppers. Puree peppers, cream or mascarpone in a food processor.
Add the eggs, salt and pepper. Process until smooth.
Butter six 4-ounce
timbales. Fill with red pepper puree. Place in a baking pan. Pour hot water in
pan to a depth of 1 inch. Bake timbales, until they are just firm to the touch.
Let stand for 5 minutes.
Place sliced salmon in the center of 6 round
plates.
Invert mousse over salmon. Serve with a dab of anchovy cream.
Anchovy cream:
2 teaspoons whipping cream
1 ounce anchovy,
rinsed
1/2 cup mayonnaise
1 1/2 teaspoons lemon juice
1/2 shallot,
sliced
to taste salt and pepper
Puree cream and anchovies in a blender
until cream thickens. Transfer to a bowl. Add all ingredients.
