Timbales of Smoked Salmon with Cucumber and Fennel Salad

Name: Timbales of Smoked Salmon with Cucumber and Fennel Salad
Yield: serves 6
Ingredients: little dice of fresh tomato flesh (tomato concassé); sprigs of chervil and fennel; salt and freshly ground pepper; 3 tablespoons sunflower oil; 6 thin slices of smoked salmon; 150 ml cream; 30 g unsalted butter; lemon juice; 1 tablespoon freshly grated horseradish (optional); ⅓ of a fresh cucumber; pinch each of salt, freshly ground pepper, sugar and mustard; ½ teaspoon finely chopped fennel (herb); 1 tablespoon wine vinegar; 110 g smoked salmon trimmings or 85 g smoked trout and 30 g smoked salmon trimmings

Preparation info

serves
6

Difficulty
Medium

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Ingredients

110 g smoked salmon trimmings or 85 g smoked trout and 30 g

Condiment
Starter
Garnish
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 cream and grated horseradish, and lemon juice to taste. Check seasoning and do not over-process or the mixture will curdle.

Line the moulds with clingfilm. Put a slice of smoked salmon into each mould. Fi