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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Kedron Valley Salmon Recipe

Brought to you by Kedron Valley Inn

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Ingredients:
18 oz fillet of Norwegian Salmon, cut into 4 - 4oz fillets, then slice each fillet in half lengthwise, so that one pice can be put on top of the other with the mousse in between. Save 2 oz of salmon for the mouse.

Mouse
2 oz salmon saved from 18 oz fillet
3 oz shrimp - raw, peeled and deveined
3 oz fresh sea scallops

1 teaspoon chive, fresh or dried
1 teaspoon tarragon
1 teaspoon parsley
1/4 teaspoon white pepper
1/2 pint heavy cream
1 egg white
4 - 5x5 frozen puff pastry squares
1 egg and 1 tablespoon lightly beaten together

Instructions:
If using food processor or blender, place bowl in freezer half hour prior to start. Preheat oven to 425. Place all seafood in bowl. Pulse once or twice to mix. Slowly add heavy cream and egg white while blending (1 min). Remove and place in clean, dry bowl. Add all herbs and pepper to the mixture and fold gently with rubber spatula.

Place bottom salmon in the middle of puff pastry. Place 3 or 4 tablespoons mousse on bottom half of salmon and cover with top half. Bring four corners of pastry together on top and squeeze to secure. Lightly butter baking pan and invert salmons on pan. Brush with egg wash lightly. Cook in preheated oven for 7 minutes or until golden brown. Remove and let sit for 2 minutes.

Serve with assorted fresh vegetables.