Summer Salmon Timbales

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.

Table of Contents

Summer Salmon Timbales

Amanda Wren

These summer salmon timbales are light and delicate. Smoked and lightly cooked salmon with cucumber and avocado in a creamy dill and lemon dressing.

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Prep Time 2 hrs

Cook Time 15 mins

Total Time 2 hrs 15 mins

Course Appetizer, starter

Cuisine French

Servings 8

Calories 238 kcal

Ingredients

  

1x2x3x

• 4 small salmon fillets
• 100 g smoked salmon
• 1 avocado
• ½ cucumber
• 1 tbsp chopped fennel
• Zest of 1 lemon
• 4 tbsp creme fraiche
• 4 tbsp 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.

Nutrition Facts

Summer Salmon Timbales

Amount Per Serving

Calories 238 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3g19%

Cholesterol 56mg19%

Sodium 188mg8%

Potassium 602mg17%

Carbohydrates 3g1%

Fiber 2g8%

Sugar 1g1%

Protein 20g40%

Vitamin A 132IU3%

Vitamin C 3mg4%

Calcium 24mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Serve the mixture as a buffet salad on a large lettuce leaf or use to fill sandwiches and wraps.

Keyword salmon, timbales

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