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Mascarpone-Smoked Salmon Mousse Goblet

A web-exclusive recipe from Italian Cooking and Living

pound mascarpone
pound thinly sliced smoked salmon
4 Belgian endices, separated into leaves
6 dills sprigs

Combine the mascarpone and smoked salmon in a food processor until smooth. Transfer to a pastry bag and pipe into 2 glass goblets. Arrange the endive leaves around the smoked salmon mousse as shown in the photo, sprinkle the paprika over the mousse, and garnish with the dill. Refrigerate until you are ready to serve, up to 1 hour, and enjoy. Serves 2

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