"It will look as though you spent hours preparing this savory appetizer." Several hours before serving, cut salmon into 24 3x1.5" rectangles; reserve salmon scraps. Roll each of the salmon rectangles around your index finger to form 1.5" tall cylindrical timballi; place upright on a tray. 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, and pepper. Transfer mousse to pastry bag without a tip. Pipe mousse into salmon timballi, dividing evenly. Wrap a whole chive around each timballo and tie in a bow if desired. Top each with about 1/4 teaspoon salmon caviar and a parsley leaf, if desired. Cover and refrigerate until ready to serve. 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. Country Living