Active Time

　　15 min

　　Total Time

　　4 1/4 hr

　　

Ingredients

Makes 6 first-course servings

　　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

　　

Special Equipment

3 (1/3-cup) coeur à la crème molds; cheesecloth

　　

Step 1

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.

　　

Step 2

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.