4 servings
Prep: 30 mins
Chill/rest/proof: 4 hrs
A delicious starter or light meal - the hardest part is waiting for the mousse to set up in the fridge!
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Ingredients (15)
FOR THE TIMBALES:
1 | olive oil — to grease |
100 g | smoked salmon — rainbow trout for lining the ramekins |
FOR THE MOUSSE:
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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