sweet red peppers
4 ounces creme fraiche or mascarpone cheese
salt and pepper
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
Invert mousse over salmon. Serve with a dab of anchovy cream.
2 teaspoons whipping cream
1 ounce anchovy,
1/2 cup mayonnaise
1 1/2 teaspoons lemon juice
to taste salt and pepper
Puree cream and anchovies in a blender
until cream thickens. Transfer to a bowl. Add all ingredients.