Instructions: Several hours before serving, cut salmon into twenty-four 3- by 11/2-inch rectanbles; reserve salmon scraps.

Roll each of the salmon rectangles around your index finger to form 1 1/2-inch-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, if desired, 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, place all timballi on a single large platter.

NOTES : It will look as though you spent hours preparing this savory appetizer.

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