Amuse Bouche question

ottawapepperDecember 21, 2007

Hello Good People,

IÂm new here, my name is Bill. I usually hang out in the Gardening Forums but find myself needing some entertaining advice.

If I may, IÂd like input from people on this forum.

IÂm serving a five course Christmas dinner. Prior to getting the first course underway, IÂm planning on serving an Amuse Bouche as guests sit down.

IÂm planning on serving a small champagne granita with a smoked salmon, brie and mushroom phyllo. IÂd like to rest the phyllo on a complimenting sauce or coulis.

I was thinking of Dijon mustard or a sweet red pepper jelly. IÂm not a big smoked salmon fan so IÂm not sure if my choices so far are good or off base. Any other suggestions?

Any input would be appreciated!


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I think the jelly would be a safer choice, not everyone loves dijon.
Make it tiny, you have quite a feast coming up !!

    Bookmark   December 22, 2007 at 10:10AM
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Good point mitchdesj, I didn't think about that.

Yes, it will be small. It's actually a phyllo purse. Bite size.



    Bookmark   December 22, 2007 at 11:00AM
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I would rather something with a citrus flavor. How about a mango puree with lemoon zest?
Linda C

    Bookmark   December 22, 2007 at 11:32AM
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Interesting how our palates think!!!

I would be inclined to make a dill based sauce, perhaps sour cream, dijon, fresh dill, capers.

    Bookmark   December 22, 2007 at 3:10PM
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While I am not a cuisine expert (even if I live in Belgium and if we eat French cuisine), I think that the best ingredients o accompany smoked salmon are lemon or dill based mixtures ;-)

    Bookmark   December 22, 2007 at 6:29PM
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Thank you everyone for the advice.

I've decided on sour cream with dill. Great dsuggestions all around.

Merry Christmas,


    Bookmark   December 23, 2007 at 10:05AM
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Bill I got thinking about this and I think a creme fraiche may be more interesting than the sour cream, although the sour cream would be lovely too.

I make mine with equal parts heavy cream and sour cream (1 cup each). Whisk together, cover with plastic wrap and let sit out on the counter overnight or until thickened.

Cover tightly and refrigerate for 4 hours.

Lovely tart flavour.

    Bookmark   December 23, 2007 at 1:56PM
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Hi All,

Just wanted to say thanks again for the suggestions. I settled for the following lemon dill sauce to accent the salmon phyllo purse:

1 3-ounce package cream cheese, softened
1/3 cup mayonnaise
2 tablespoons sour cream
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
2 teaspoons finely chopped fresh dill

Mixed the first five ingredients until smooth and then stirred in the dill. It made 2/3 cup.

It was a huge success!


    Bookmark   December 26, 2007 at 6:50PM
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fabulous, I'll jot down this recipe.

    Bookmark   December 27, 2007 at 6:56AM
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