1 Several hours before serving, cut salmon into twenty-four 3- by 11/2" rectangles; reserve salmon scraps.

2 Roll each of the salmon rectangles around your index finger to form 11/2" tall cylindrical timballi; place upright on a tray.

3 In small food processor fitted with chopping blade, process reserved salmon scraps until smooth. Add butter and lemon juice; process until combined. Add cream and process until a smooth, creamy mousse forms. Fold in parsley, chives, salt, if desired, and pepper.

4 Transfer mousse to pastry bag without a tip. Pipe mousse into salmon timballi, dividing evenly. Wrap a whole chive around each timballi and tie in a bow, if desired. Top each with about '/4 teaspoon salmon caviar and a parsley leaf, if desired. Cover and refrigerate until ready to serve.

5 To serve, arrange 8 timballi on each of 3 small platters with Shrimp, White Beans, and Tarragon and Mussels with Saffron-Tomato Mayonnaise, or place all timballi on a single large platter.