Special Occasions Recipes - Timbales of Smoked Salmon Recipe

Ingredients

Serves 2

• 175 g/6 oz smoked salmon, thinly sliced

• 50 ml/2 fl oz crème fraiche, chilled

• 1 tablespoon red caviar or salmon roe, plus extra to garnish

• pinch of cayenne pepper or dash of Tabasco sauce

• 2 ripe tomatoes, skinned, deseeded and chopped

• salt and pepper

• whole chives or dill, to garnish

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Method:

1. Rinse 2 small soufflé dishes and line with Clingfilm. Line with 150 g/5 oz of the smoked salmon slices, allowing them to overlap the sides.

2. Chop the remaining salmon finely. Beat the crème fraiche until soft peaks form, and fold in the chopped salmon, caviar and cayenne pepper or Tabasco.

3. Fill the moulds with the mixture, fold over the sides of overlapping salmon, cover and chill overnight.

4. To make a tomato puree, rub the tomato flesh through a fine sieve. Season with salt and pepper and chill.

5. Un-mould the timbales on to individual serving plates and spoon a circle of tomato puree around each one. Garnish the top of the timbales with chives or dill.