Salmon mousse timbales



Ingredients 15
Servings 0
Time 30 min + 3 - 4 hours refrigeration time
  • FOR THE TIMBALES:
  • 1
    Tbs
    good quality olive oil to grease
  • 100
    g
    smoked salmon or rainbow trout for lining the ramekins
  • FOR THE MOUSSE:
  • 400
    g
    can salmon, bones, skin removed
  • 100
    g
    smoked salmon, finely chopped
  • 200
    g
    cream cheese
  • 2
    Tbs
    butter, melted
  • 1
    Tbs
    dill, finely chopped, plus extra for garnishing
  • 125
    ml
    cream, whipped to stiff peaks
  • 1
    egg white
  • 2
    Tbs
    fresh lemon juice
  • 1
    tsp
    gelatine sponged with 1 tbsp water
  • salt and milled black pepper
  • Caviar (optional), micro greens and melba toast to serve
 

Method

30 min + 3 - 4 hours refrigeration time
 

Line 4x200ml ramekins or dariole moulds with clingfilm and lightly grease with a little olive oil.

Line each dariole with 3-4 slices of the smoked salmon so that they overlap the edges. These will be folded over the filling to form the base later.

For the mousse: Place salmon (canned and smoked), cream cheese, butter and dill in a bowl and blend with a stick blender until well combined. Season with salt and pepper. Fold the cream into the salmon mixture.

Whisk the egg whites and lemon juice to soft-peak stage and fold through the mixture.

Melt the gelatine for a few seconds in the microwave or over a cup of boiling water and add to the mousse, whisking until well combined.

Divide mousse between the lined ramekins and fold over the salmon overlaps to enclose the filling.

Chill for at least 3–4 hours until set.

To serve: Unmould timbales onto serving plates, remove clingfilm. Garnish with dill and caviar (optional).

Servings 4.

Reprinted with permission of Fairlady.

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Read more on: salmon  |  food24  |  fairlady  |  recipes
 

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