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

Smoked Salmon and Avocado Starter or Summer Salmon Timbales

Amanda
These summer salmon timbales are light and delicate. Smoked and lightly cooked salmon with cucumber and avocado in a creamy dill and lemon dressing.
4.77 from 13 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, starter
Cuisine French
Servings 6
Calories 318 kcal

Equipment

  • Foil
  • Oven tray
  • Mixing bowl
  • sharp knife
  • cling film
  • 6 ramekins

Ingredients
 
 

  • 4 small salmon fillets 400g uncooked or 300g cooked
  • 100 g smoked salmon
  • 1 avocado
  • ½ cucumber
  • 1 tablespoon chopped fennel
  • 1 zest of 1 lemon
  • 4 tablespoon creme fraiche
  • 4 tablespoon mayonnaise
  • 1 tablespoon lemon juice

Instructions
 

  • Loosely wrap the salmon in foil and bake for about 15 minutes at
    180 C / 350 F / 160 FAN / Gas 4.
    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

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

Nutrition

Calories: 318kcalCarbohydrates: 4gProtein: 27gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 75mgSodium: 246mgPotassium: 807mgFiber: 3gSugar: 1gVitamin A: 187IUVitamin C: 7mgCalcium: 34mgIron: 1mg
Keyword salmon, smoked salmon, timbales
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