Timbales of Smoked Salmon with Cucumber and Fennel Salad

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 110 g smoked salmon trimmings or 85 g smoked trout and 30 g smoked salmon trimmings
  • 30 g unsalted butter
  • 150 ml cream
  • 1 tablespoon freshly grated horseradish (optional)
  • lemon juice
  • salt and freshly ground pepper
  • 6 thin slices of smoked salmon


  • 3 tablespoons sunflower oil
  • 1 tablespoon wine vinegar
  • pinch each of salt, freshly ground pepper, sugar and mustard

Cucumber and Fennel Salad

  • of a fresh cucumber
  • ½ teaspoon finely chopped fennel (herb)


  • sprigs of chervil and fennel
  • little dice of fresh tomato flesh (tomato concassé)

6 moulds, 5cm in diameter, 2.5cm deep, 60 ml capacity


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. Fill the moulds with the mousse, fold the ends of the smoked salmon over the mousse to cover. Cover with clingfilm and refrigerate for at least one hour.

Next make the vinaigrette by whisking the oil and vinegar together in a bowl for a few seconds. Season to taste with salt, freshly ground pepper, sugar and a pinch of mustard. Slice the cucumber very finely by hand or on a mandolin, toss the cucumber slices in 3 tablespoons of the vinaigrette and add the very finely chopped fennel.