Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Martha Stewart Hors d'

--------------------SMOKED SALMON MOUSE-------------------------
8 oz Cream cheese
2 oz Smoked salmon
1/8 ts Lemon juice
2 tb Heavy cream
White pepper to taste

-----------------------CURRIED ONIONS----------------------------
6 tb Unsalted butter
4 lg Onions, finely chopped
Salt Pepper to taste
1 tb Flour
3 ts Curry powder (to taste)
3/4 c Heavy cream

----------------------CRABMEAT FILLING---------------------------
8 oz Cream cheese
4 oz Snow crabmeat thawed/drained
1 Red bell pepper, julienned
-into 1-inch strips
Juice of 1/2 lemon
Salt Pepper to taste

SALMON: Combine mousse ingredients in bowl of food processor and blend
until smooth. Chill at least 30 minutes. No more than an hour before
serving, soften mousse with wooden spoon and put in pastry bag. Pipe
mousse into puffs. (May also be piped onto cucumber rounds.) CURRIED
ONIONS: Heat 3 tbl butter in small skillet and saute onions until
transluscent. Season w/salt pepper. Melt remaining butter in
separate saucepan over med. heat. Add flour and cook 3-4 minutes,
stirring constantly. Add curry powder and cream. Cook stirring
constantly, until smooth, about 5 minutes. Add onion mixture. If
sauce is too thick, add a little more cream. Check seasoning. Spoon
warm

filling into puffs and serve immediately. CRABMEAT: Combine all
filling ingredients in mixing bowl. Spoon into puffs. Formatted by
Theresa Grant, HWWK11b, from Martha Stewart Hors d'oeuvres.

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