Smoked Salmon Timbales Recipes

SMOKED SALMON & AVOCADO TERRINES

Smoked salmon & avocado terrines image

A light, elegant make-ahead starter to ease you into the Christmas Day blow-out, or to kick off a dinner party menu

Provided by Sara Buenfeld

Time 20m

Number Of Ingredients 8

Ingredients

sunflower oil , for greasing
300g and 150g pack thinly sliced smoked salmon
100g pack Chevre or other mild goat's cheese , broken into small pieces
3 tbsp snipped chives
3 large ripe avocados , peeled, stoned and finely chopped
3 tbsp lemon juice
sweet chilli sauce , for drizzling
salad leaves and vinaigrette, to serve

Steps:

Lightly oil 8 small ramekins. Line with cling film, then the salmon (either 1 large or 2 smaller slices), allowing plenty of overhang.
Gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning. Spoon into the salmon-lined ramekins, press down, fold over the overlapping salmon, then cling film to seal in the mixture. Can be made the night before, but if making on the day they should be chilled for at least 4 hrs.
On the day, gently lift the terrines out of the ramekins using the cling film, then remove the film. Place the terrines on plates with some baby salad leaves tossed in a little vinaigrette. Drizzle the terrine and plate with sweet chilli sauce. Serve on their own or with toast.

Nutrition Facts : Calories 330 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Protein 18 grams protein, Sodium 3.67 milligram of sodium

SMOKED SALMON TIMBALES ( NO COOK)

Smoked Salmon Timbales ( No Cook) image

Gorgeous salmon parcels filled with a soft cheese and crab ( or prawn filling). They look so elegant and the good thing is that they can be made 24 hours ahead making it a perfect solution for plan ahead dinner party.

Provided by Wild Thyme Flour

Categories Crab

Time 10m

Yield 8 timbales, 8 serving(s)

Number Of Ingredients 8

Ingredients

8 slices smoked salmon
225 g thick cream cheese
100 ml sour cream (or 2 tbsp lemon juice tbsp mayonaise)
2 tablespoons mayonnaise
100 g crabmeat (or 100g choped prawns)
2 teaspoons chopped dill
1/2 teaspoon Dijon mustard
1 teaspoon brandy (optional)

Steps:

Grease 8 ( 100ml) ramekins with a little oil then line with apiece of plastic wrap, making sure to leave enough overhang.
Place a slice of salmon in each ramekin.
Beat the cream cheese with the sour cream, stir in crab, dill, mustard and season to taste.
Spoon into moulds, fold over overhanging salmon, then fold over the plastic wrap to cover. Chill at least 3 hours. Can be made 24 hours ahead!

Nutrition Facts : Calories 145.7, Fat 13.3, SaturatedFat 7.7, Cholesterol 41.8, Sodium 223, Carbohydrate 2.1, Sugar 0.3, Protein 4.8

SMOKED SALMON TIMBALE WITH GINGER, CUCUMBER, CREME FRAICHE AND WATERCRESS OIL

Smoked Salmon Timbale with Ginger, Cucumber, Creme Fraiche and Watercress Oil image

Provided by Food Network

Categories appetizer

Time 20m

Yield 3 servings

Number Of Ingredients 14

Ingredients

8 ounces smoked salmon, finely chopped
2 tablespoons of finely diced shallot
2 tablespoons of finely diced ginger root
2 tablespoons of finely sliced chives
4 tablespoons of finely diced cucumber
2 tablespoons Ginger Vinaigrette, recipe follows
6 tablespoons creme fraiche, whipped
1 bunch of watercress, bottom stems removed
1/2 cup of canola oil
Salt and freshly ground white pepper
Caviar, optional
2 cups canola oil
8 ounces ginger root, pureed (skin may be left on)
Marukan seasoned rice vinegar

Steps:

Bring a small pot of salty water to boil. Blanch the watercress until the stems are very soft to the touch. Shock in ice water. Remove watercress from the shocking bath. Squeeze as much water out of the watercress by hand, and then by wrapping up in a kitchen towel. Chop the watercress as finely as possible by hand. Place the chopped watercress in a blender, and slowly add the canola oil. Remove the watercress oil from the blender and refrigerate.
Combine the smoked salmon, shallots, ginger, chives, cucumber and Ginger Vinaigrette in a mixing bowl. Season to taste with salt and pepper. Place a mold of your choice on the plate of your choice, and pack some of the smoked salmon mixture into the mold. Top with 2 tablespoons of the creme fraiche. Garnish, if so desired, with 1 teaspoon of the optional caviar. Repeat 3 times.
Garnish each plate with a few decorative squiggles of the watercress oil.
Place the ginger and canola oil in a small pot. Bring to a simmer over low heat. Remove from heat and let stand 12 hours. Strain the oil through a cheesecloth lined strainer. (The ginger oil may be kept in the refrigerator for 3 months.)
Combine the ginger oil with as much vinegar and mix well.

SMOKED SALMON TIMBALES

SMOKED SALMON TIMBALES image

Yield 8

Number Of Ingredients 6

Ingredients

1/2 bunch chives or 1 green onion
1 tbsp (15 mL) finely chopped drained capers
300 g log goat cheese
1 green apple, preferably Granny Smith
200 g pkg smoked salmon, about 8 slices
Olive oil (optional)

Steps:

Line 8 cups of a muffin tin with large pieces of plastic wrap. ( or use timbale containers if you have them) Edges should overhang each cup. Thinly slice enough chives or green onion to measure 3 tbsp (45 mL). Set 1 tbsp (15 mL) aside. Finely chop capers. Place 2 tbsp (30 mL) chives and capers in a medium-size bowl and crumble in goat cheese. Stir until mixed. Cut unpeeled apple into 4 quarters. Cut out core and discard. Slice each quarter crosswise into thin pieces. Divide salmon into 16 portions. Spoon about 1 tbsp (15 mL) goat cheese mixture into each cup. Firmly press onto bottoms. Cover with 3 to 4 apple pieces, overlapping if necessary. Press into cheese. Top with a portion of salmon, folding or cutting to fit as necessary. Press gently. Cover with another tbsp (15 mL) cheese. Press gently to spread. Cover with apple slices. Finish with salmon. Press down lightly. Fold edges of plastic wrap over each cup to cover. Refrigerate at least 30 minutes or up to 1 day. To serve, gently lift each timbale by pulling on ends of plastic wrap. Unwrap. Turn onto serving plates, cheese side up. Scatter a few capers on and around timbales and drizzle olive oil around base, if you like. Or scatter shredded romaine on plate. Sprinkle with remaining tbsp (15 mL) chives or onion.

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