Smoked salmon timbales

(from culinarysarah’s recipe box)

This is one of those easy dishes that I make with ingredients that are usually near at hand. The timbales are particularly beautiful, despite taking only a few minutes to put together. I cut the onion and apple very thin with a mandoline or Japanese slicer. The timbales can be prepared a few hours ahead and garnished at the last moment.

Source: Jacques Pepin, Fast Food My Way

Serves 4 people

Categories: small plates

Ingredients

  • 2 tablespoons fresh chives, minced
  • 4 ounces soft goat cheese, (about 8 tablespoons)
  • 4 large slices smoked salmon, (about 6 ounces total) cut in half
  • 8 very thin slices red onion
  • 8 thin slices peeled apple
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons capers, drained
  • 1/3 cup peeled cucumber, diced (1/4 inch)
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons good olive oil
  • Toast or baguette slices, for serving

Directions

  1. Using four glass dishes with a 3/4-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.

  2. Press half a slice of the salmon on top and add 1 slice of the onion and 1 slice of the apple.

  3. Sprinkle a little of the black pepper over the apple, then press the other half of the salmon slice on top.

  4. Add another tablespoon of the goat cheese to each dish, then a slice of the onion and a slice of the apple.

  5. Finish each timbale with a dash of black pepper on top.

  6. Cover the dishes with plastic wrap and refrigerate until serving time.

  7. 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 timbales. Serve with toast or baguette slices.

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