Smoked Salmon and Chevre Purses with Mustard Wine Sauce

From Carter House in Eureka, California

This is a lovely appetizer from the Carter Cookbook. You could sub the chevre for cream cheese and play with the ingredients to suit your tastes.

Ingredients:
1/4 cup white wine
1/4 cup terragon vinegar
1/4 cup dijon mustard
2 cups heavy cream2 crushed garlic cloves
2 dashes of white pepper
1 dash cayenne pepper
4 scallions, finely chopped
salt to taste

1 cup smoked salmon
12 long chive strands
12 chinese cabbage leaves
1 cup fresh chevre
1 tsp lemon juice
1 tsp fresh dill
1 tsp of fresh chives, parsley and thyme, all chopped
salt and pepper to taste

Please wine, vinegar, scallions and garlic into a sauce pan and reduce until approx 2 tablespoons of liquid remain. Add cream and reduce over medium heat until sauce is quite thick. Add mustard and pepper. Mix thoroughly. Strain through a fine mesh. Salt to taste. Set aside in a warm place. Blanch the chives and cabbage leaves for just a few seconds and set aside to dry. Whip chevre, lemon juice, dill, chives, parsley, thyme and salt and pepper together. Fold into the smoked salmon. To assemble place a dollop of chvre/salmon mixture in the center of the cabbage leaf. Fold the edge of the leaf around filling. Tie with a strand of chive. Serve with the sauce on the side at room temp.

Filed in: Appetizers & Snacks, Seafood