Appetizer's

SALMON HORSERADISH MOUSSE WITH CAVIAR

Can be prepared in 45 minutes or less, but
requires additional unattended time.

• 1 envelope unflavored gelatin
  (about 1 tablespoon)
  
• 1/2 cup cold water
• 3 tablespoons chopped onion
• 1 tablespoon chopped fresh dill sprigs
  (rinse and spin dry before chopping) or 1/2
  teaspoon dried dill, crumbled
  
• 2 tablespoons fresh lemon juice
• a 14 3/4-ounce can sockeye salmon, drained,
  or 1 1/4-pound fresh salmon fillet, cooked and
  crumbled (about 2 cups)
  
• a 6-ounce jar horseradish, drained and
  squeezed dry (about 1/4 cup)
  
• 1/2 cup mayonnaise
• 1 cup sour cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/4 teaspoon paprika
• 2 ounces salmon roe

Accompaniment:

cocktail rye bread or crackers
In a small saucepan sprinkle gelatin over water
and let soften 1 minute. Gently heat mixture
over moderately low heat, stirring until
gelatin dissolves (do not let boil).
In a food processor purée onion. Add gelatin
mixture and all remaining ingredients except
salmon roe and purée until smooth.
Lightly oil a 1-quart terrine or loaf pan (8 1/2
by 3 1/4 by 2 1/2 inches) and spread half of
mousse evenly on bottom. Gently spread salmon roe
evenly over mousse. Spoon remaining mousse evenly
over salmon roe. Chill mousse, covered, at least
12 hours and up to 4 days.
Just before serving, run a thin knife around edges
of terrine or loaf pan and dip terrine or loaf pan
in hot water 5 to 10 seconds. Invert mousse onto a
platter.

Serve mousse with bread or crackers.
Serves 16 to 20 as an hors d'oeuvre or 8 to 10
as a first course.

SEAFOOD CANAPES WITH LEMON-CHIVE BUTTER

• 1/4 pound marinated herring, rinsed,
  drained, and cut into 16 pieces
  
• 1/2 red onion, sliced thin
• 3 tablespoons fresh orange juice

For the lemon-chive butter

• 3/4 stick (6 tablespoons)
  unsalted butter, softened
  
• 3 tablespoons sour cream
• 2 teaspoons fresh lemon juice
• 1 tablespoon minced fresh chives

• 16 slices of rye bread
• 2 ounces smoked salmon, chopped fine
• 2 tablespoons finely chopped red onion
• 1 ounce black caviar

For the garnish

• fresh parsley leaves
• thin crosswise slices of orange sections
• fresh chives
• 1/2-inch-long fine julienne of orange zest

In a small bowl combine well the herring, the
onion, the orange juice, and pepper to taste
and let the herring marinate, covered and
chilled, for at least 3 hours or overnight.

Make the lemon-chive butter:
In a bowl with an electric mixer cream the butter
and beat in the sour cream and the lemon juice
gradually. Beat the mixture until it is light and
smooth and beat in the chives and salt and pepper
to taste.
Toast the bread until it is just pale golden, cut
out 3 decorative shapes from each piece, and
spread one side of each shape with some of the
lemon-chive butter. In a small bowl toss together
the salmon and the red onion and divide the
mixture among 16 of the toasts. Drain the herring,
discarding the onion, and divide it among 16 of
the toasts. Divide the caviar among the remaining
16 toasts. Garnish the salmon canapés with the
parsley leaves, garnish the herring canapés with
the orange slices, the chives, and the zest, and
arrange the canapés on a platter. The canapés may
be prepared 1 hour in advance and kept covered and
chilled.

Makes 48 canapés.