Salmon mousse timbales

4 servings Prep: 30 mins Chill/rest/proof: 4 hrs
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A delicious starter or light meal - the hardest part is waiting for the mousse to set up in the fridge!

By Food24 February 06 2017
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Ingredients (15)

1 olive oil — to grease
100 g smoked salmon — rainbow trout for lining the ramekins
400 g salmon — tinned
100 g smoked salmon — finely chopped
200 g cream cheese
2 butter — melted
1 fresh dill — finely chopped, to garnish
125 ml cream — whisked
1 eggs — whites only
2 lemon juice — fresh
1 tsp Sheridans gelatine — sponged in water
salt and freshly ground black pepper
caviar — optional, to serve
microherbs — to serve
melba toast — to serve
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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).

Reprinted with permission of Fairlady.

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