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What is nicer than to welcome the new year with these small salmon logs? Nothing! These beautiful logs are filled with a mascarpone cream, chives and brazialian pepper (aka Rose Pepper or Christmasberry). I found the recipe in french magazine “Cuisine & vins de France - Spécial Fêtes 2008″.

To get the full flavour the filling should rest a few hours in the fridge. The filled logs should be chilled as well to make cutting the ends possible. The logs look nicer that way.

Recipe:

250 g smoked salmon
250 g mascarpone
150 ml heavy cream
3 tbs Vodka
Juice of 1 lemon
Chives; about a good bunch
6 twigs of chervil (I didn’t have chervil so I skiped this ingredient)
12 brazilian pepper
1 pinch of piment d’espelette
Salt
3-5 tbs caviar

Beat the heavy cream and mix it with mascarpone, vodka and lemon juice. Slice the herbs, crush the pepper and add herbs, pepper, piment d’espelette. Add salt to taste.

Put the smoked salmon slices each on a piece of kling film and put the filling on the salmon. Gently roll the salmon into little logs. Chill for about 2 hours.

Transfer the logs to a plate and garnish them with caviar.

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