Smoked Salmon Coeurs À La Crème
- 1/2 cup whole-milk cottage cheese
- 2 oz cream cheese
- 2 tablespoons heavy cream
- 1 teaspoon fresh lime juice
- 1/8 teaspoon salt
- Pinch of cayenne
- 1/4 lb smoked wild salmon, finely chopped
- 1 tablespoon finely chopped fresh chives
- 3 (1/3-cup)
- molds; cheesecloth
- 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.
wholemilk, cream cheese, heavy cream, lime juice, salt, cayenne, wild salmon, fresh chives, molds
Taken from www.epicurious.com/recipes/food/views/smoked-salmon-coeurs-a-la-creme-233780 (may not work)