Timbales are a popular French starter so I created these Summer Salmon Timbales.
Our French neighbours came for dinner this week and I thought I would ease them in with something familiar before I served the main course. I made a chicken tikka masala, a good old British classic. I have yet to see an Indian restaurant in rural France and I wanted do something different for them too.
The only cooking in this dish is to put some salmon fillets in foil and pop them in the oven. They only need 10-15 minutes as I prefer them only just cooked and moist.
While the salmon is cooking and cooling get everything chopped. Start with some fresh dill. You could use dried instead or some chives.
Peel, de seed and dice some cucumber and avocado. Chop some smoked salmon and zest a lemon.
When the salmon has cooled gently flake the fish with your hands. Add some mayonnaise and creme fraiche and stir gently to combine.
Place the mixture in some loose bottom molds so that they are easy to turn out. Alternatively line some ramekins with enough cling film to make a parcel.
Chill for couple of hours and turn out to serve and decorate. You could use cucumber, dill or avocado. As a change you could substitute cooked prawns or crab. I've had timbales in France where they like to add chopped apple too.
Here's the dessert of lemon cheesecake with candied lemon and frosted mint leaves.
Summer Salmon Timbales
These summer salmon timbales are light and delicate. Smoked and lightly cooked salmon with cucumber and avocado in a creamy dill and lemon dressing.
- 4 small salmon fillets
- 100g smoked salmon
- 1 avocado
- 1/2 cucumber
- 1 tbsp chopped fennel
- Zest of 1 lemon
- 4 tbsp creme fraiche
- 4 tbsp mayonnaise
- little lemon juice to coat the avocado
- Loosely wrap the salmon in foil and bake for about 15 minutes at 180 degrees C until just cooked.
- Open the foil and leave to cool for 5 minutes.
- In the meantime peel and de seed the cucumber and avocado and dice.
- Toss the avocado in lemon juice.
- Carefully flake the salmon into a large bowl and add chopped smoked salmon and the remaining ingredients.
- Divide the mixture into ramekins lined with cling film and refrigerate for at least two hours.
- Turn out just before serving and garnish.
- Serve the mixture as a buffet salad on a large lettuce leaf or use to fill sandwiches and wraps.
Chez Le Rêve Français http://chezlerevefrancais.com/