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
Ingredients
- 4 small salmon fillets
- 100 g smoked salmon
- 1 avocado
- ½ cucumber
- 1 tablespoon chopped fennel
- Zest of 1 lemon
- 4 tablespoon creme fraiche
- 4 tablespoon mayonnaise
- little lemon juice to coat the avocado
Instructions
- 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.
Notes
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Please refer to the post for detailed recipe instructions.
Amanda
Hi Annie, You can absolutely make these a day or so before you want to serve them. Thanks, Amanda
Annie
Can you make these and set them in the ramekins the night before?
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Thanks. I made it again last night for more guests. It's a real cheat so it may make it to the blog as it's so easy!
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Well there weren't any leftovers! Thanks 🙂
Karen
Your friends must have really enjoyed the meal you prepare…from start to finish.
ChgoJohn
Lucky dinner guests! These would make a perfect starter, Amanda, and I surely would love to see them on my plate. I certainly wouldn't mind finding that cheesecake at the end of the meal, too. 🙂
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What a great idea!
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Thanks Sheryl. They went down well with my French friends!
Sheryl
mmm . . . the Salmon Timbales look delightful.
cheryl
Love fresh salmon. Have you ever tried microwaving it between 2 plates for 60 to 90 seconds? Soft , moist pink yummy. No kitchen smell and soooo quick. For me it does not need any seasoning and if I have made a sauce I add the juices from the plate to it