-Martha Stewart Hors d'
----------------------------SMOKED SALMON MOUSE----------------------------
      8 oz Cream cheese

      2 oz Smoked salmon

    1/8 ts Lemon juice

      2 tb Heavy cream

           White pepper to taste
-------------------------------CURRIED ONIONS-------------------------------
      6 tb Unsalted butter

      4 lg Onions, finely chopped

           Salt & Pepper to taste
      1 tb Flour

      3 ts Curry powder (to taste)

    3/4 c  Heavy cream

------------------------------CRABMEAT FILLING------------------------------
      8 oz Cream cheese

      4 oz Snow crabmeat thawed/drained

      1    Red bell pepper, julienned

           -into 1-inch strips
           Juice of 1/2 lemon
           Salt & Pepper to taste
  SALMON: Combine mousse ingredients in bowl of food processor and blend
  until smooth. Chill at least 30 minutes. No more than an hour before
  serving, soften mousse with wooden spoon and put in pastry bag. Pipe
  mousse into puffs. (May also be piped onto cucumber rounds.) CURRIED
  ONIONS: Heat 3 tbl butter in small skillet and saute onions until
  transluscent. Season w/salt & pepper. Melt remaining butter in
  separate saucepan over med. heat. Add flour and cook 3-4 minutes,
  stirring constantly. Add curry powder and cream. Cook stirring
  constantly, until smooth, about 5 minutes. Add onion mixture. If
  sauce is too thick, add a little more cream. Check seasoning. Spoon
  warm
  filling into puffs and serve immediately. CRABMEAT: Combine all
  filling ingredients in mixing bowl. Spoon into puffs. Formatted by
  Theresa Grant, HWWK11b, from Martha Stewart Hors d'oeuvres.