Best Smoked Salmon Timbales Recipes

Smoked Salmon Timbales ( No Cook) image

Provided by Wild Thyme Flour

Categories Crab

Time 10m

Yield 8 timbales, 8 serving(s)

Number Of Ingredients 8

8 slices smoked salmon
225 g thick cream cheese
100 ml sour cream (or 2 tbsp lemon juice tbsp mayonaise)
2 tablespoons mayonnaise
100 g crabmeat (or 100g choped prawns)
2 teaspoons chopped dill
1/2 teaspoon Dijon mustard
1 teaspoon brandy (optional)

Steps:

Grease 8 ( 100ml) ramekins with a little oil then line with apiece of plastic wrap, making sure to leave enough overhang.
Place a slice of salmon in each ramekin.
Beat the cream cheese with the sour cream, stir in crab, dill, mustard and season to taste.
Spoon into moulds, fold over overhanging salmon, then fold over the plastic wrap to cover. Chill at least 3 hours. Can be made 24 hours ahead!

Nutrition Facts : Calories 145.7, Fat 13.3, SaturatedFat 7.7, Cholesterol 41.8, Sodium 223, Carbohydrate 2.1, Sugar 0.3, Protein 4.8

Smoked salmon timbales image

Provided by Wallace Hale

Categories Fish

Time 15m

Number Of Ingredients 11

1 Tbsp minced fresh chives
8 Tbsp soft goat cheese
4 large slices smoked salmon (about 6 ounces total)
8 very thin slices red onion
8 thin slices peeled apple
1 tsp freshly ground black pepper
GARNISH
2 Tbsp drained capers
1/3 c diced(1/4-inch) peeled cucumber
1/4 tsp salt
1 1/3 Tbsp good olive oil

Steps:

1. Using four glass dishes with a 1/4-cup capacity, such as custard cups, layer the ingredients into each dish as follows: divide the chives among the bowls, then spoon 1 tablespoon of the goat cheese into each bowl. Press half a slice of the salmon on top and add 1 slice of the onion and 1 slice of the apple. Sprinkle a little black pepper over the apple, the press the other half of the salmon slice on top. add another tablespoon of the goat cheese to each dish, then a slice of onion and a slice of apple. finish each timbale with a dash of black pepper on top. Cover the dishes with plastic wrap and refrigerate till serving time. Next for the garnish: mix the capers, cucumber, salt, and olive oil in a bowl. At serving time, unmold each timbale onto a plate, and sprinkle the garnish around the timbles. serve with baguette slices

SMOKED SALMON TIMBALES image

Yield 8

Number Of Ingredients 6

1/2 bunch chives or 1 green onion
1 tbsp (15 mL) finely chopped drained capers
300 g log goat cheese
1 green apple, preferably Granny Smith
200 g pkg smoked salmon, about 8 slices
Olive oil (optional)

Steps:

Line 8 cups of a muffin tin with large pieces of plastic wrap. ( or use timbale containers if you have them) Edges should overhang each cup. Thinly slice enough chives or green onion to measure 3 tbsp (45 mL). Set 1 tbsp (15 mL) aside. Finely chop capers. Place 2 tbsp (30 mL) chives and capers in a medium-size bowl and crumble in goat cheese. Stir until mixed. Cut unpeeled apple into 4 quarters. Cut out core and discard. Slice each quarter crosswise into thin pieces. Divide salmon into 16 portions. Spoon about 1 tbsp (15 mL) goat cheese mixture into each cup. Firmly press onto bottoms. Cover with 3 to 4 apple pieces, overlapping if necessary. Press into cheese. Top with a portion of salmon, folding or cutting to fit as necessary. Press gently. Cover with another tbsp (15 mL) cheese. Press gently to spread. Cover with apple slices. Finish with salmon. Press down lightly. Fold edges of plastic wrap over each cup to cover. Refrigerate at least 30 minutes or up to 1 day. To serve, gently lift each timbale by pulling on ends of plastic wrap. Unwrap. Turn onto serving plates, cheese side up. Scatter a few capers on and around timbales and drizzle olive oil around base, if you like. Or scatter shredded romaine on plate. Sprinkle with remaining tbsp (15 mL) chives or onion.