Festive Salmon and Mascarpone Appetizer

Salmon and Mascarpone Coppa (mold)

4 paper thin slices of smoked salmon

4 ounces mascarpone

2 ounces Gorgonzola dolce

1 ounce chopped walnuts

Zest of ½ orange

Freshly ground mixed pepper

Brie or Camembert cheese

1 glass or ceramic mold

Cover the mold with plastic wrap, making sure that it overlaps so that the mold can be completely covered after adding filling. Place the salmon over the wrap to conform to the shape of the mold.

In a bowl, mix the mascarpone, Gorgonzola, nuts, zest, and pepper. Add this mixture over the salmon in the mold and level the top with a spatula. Cut the brie to the shape of the mold, or cut in strips to fit the mold. Place on top of the cheese mixture. First fold the overlapping salmon over the brie. Next, fold the plastic wrap over the mold pressing down gently.  

Refrigerate for at last 4 hours before using. When ready to serve, remove the plastic wrap from the bottom of mold; transfer the mold onto a plate so that the brie is on the plate. Serve with crusty bread or crackers.  I like to add a drizzle of blood orange olive oil and freshly cracked pepper on top of each portion! 

Mascarpone 

A festive recipe that can be prepared a day ahead. It’s elegant and unique. It can be placed in individual smaller molds or one large mold. Serves 4-6.