Timbales of Smoked Salmon with Cucumber and Fennel Salad*

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

Preparation info

Serves
6

Difficulty
Easy

Appears in

Simply Delicious

By Darina Allen

Published 1989

About

Ingredients

6 thin slices of smoked salmon

Europe
Ireland
Starter
Pescatarian
Gluten-free

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