Name: Timbales of Smoked Salmon with Cucumber and Fennel Salad*
Yield: Serves 6
Cuisine: Ireland
Ingredients: 30 g/1 oz unsalted butter; little dice of fresh tomato flesh (tomato concassé); salt and freshly-ground pepper; 75 g/3 ozs smoked trout and 25 g/1 oz smoked salmon trimmings; sprigs of chervil and fennel; lemon juice; ½ teasp. freshly-chopped fennel; pinch each of mustard, salt, freshly-ground pepper and sugar; 6 thin slices of smoked salmon; 125 g/4 ozs smoked salmon trimmings or; 5 ml/1 tablesp. wine vinegar; 42 ml/3 tablesp. sunflower oil; 1 tablesp. freshly-grated horseradish (optional); 150 ml/5 fl ozs cream; ⅓ of a fresh cucumber

Preparation info

Serves
6

Difficulty
Easy

Appears in

Simply Delicious

By Darina Allen

Published 1989

About

Ingredients

6 thin slices of smoked salmon

Method

A food processor is essential for this recipe, to achieve a really smooth filling.

Blend the smoked salmon and trout trimmings with the unsalted butter in a food processor, add grated horseradish and cream, and lemon juice to taste. Check seasoning and do not over process or the mixture will curdle.

Line the moulds with cling film. Put a slice of smoked salmon into each mould. F