Starter Recipes > Smoked Salmon Timbales

This recipe is part of the January 2009 Recipes Menu

Starter - Smoked Salmon Timbales
Main Course - Game Pie
Dessert - Lemon Ice Cream with Cigarettes Russes

How to make Smoked Salmon Timbales:
This starter looks far more complicated and difficult than it is. The filling sets quite firmly and, as long as you use cling film, the salmon readily takes on the shape of the mould. You can make several small ones or one large one according to your requirements.


Smoked Salmon Timbales
1lb smoked salmon
6 king prawns
1/4 pint double cream
1oz butter, melted
lemon juice to taste
8 drops tabasco sauce

for the sauce:

1 tablespoon grain mustard
2 tablespoons white wine vinegar
1 tablespoon olive oil
(see measure conversions for more information)


- Take 6oz of the smoked salmon.
- Put into a blender with cream, butter, prawns and tabasco sauce.
- Add lemon juice and salt and pepper to taste.
- Blend to a smooth paste.
- Line moulds with cling film leaving some of the film overhanging the edges of the moulds.
- Line with strips of smoked salmon leaving enough salmon overhanging to make a lid.
- Fill each cling film and salmon lined mould with the blended filling.
- Fold over the overhanging bits of salmon and fold the overhanging cling film over the top.
- Leave the moulds to chill.
- Make a sauce with the vinegar, olive oil and mustard.
- Turn out the salmon moulds.
- Serve with salad of choice and dressing.