Smoked Trout Timbales With Red Pepper Sauce Recipes
SMOKED SALMON TIMBALES ( NO COOK)
Gorgeous salmon parcels filled with a soft cheese and crab ( or prawn filling). They look so elegant and the good thing is that they can be made 24 hours ahead making it a perfect solution for plan ahead dinner party.
Provided by Wild Thyme Flour
Categories Crab
Time 10m
Yield 8 timbales, 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease 8 ( 100ml) ramekins with a little oil then line with apiece of plastic wrap, making sure to leave enough overhang.
- Place a slice of salmon in each ramekin.
- Beat the cream cheese with the sour cream, stir in crab, dill, mustard and season to taste.
- Spoon into moulds, fold over overhanging salmon, then fold over the plastic wrap to cover. Chill at least 3 hours. Can be made 24 hours ahead!
Nutrition Facts : Calories 145.7, Fat 13.3, SaturatedFat 7.7, Cholesterol 41.8, Sodium 223, Carbohydrate 2.1, Sugar 0.3, Protein 4.8
SMOKED RED PEPPER SAUCE
Steps:
- Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl.
- Cook's Note: This classic sauce is great on grilled veggies, chicken, fish and steak.
SMOKED TROUT TIMBALES WITH RED PEPPER SAUCE
This recipe is from the entree section of the *Best Seafood Recipes* of the Australian Women's Weekly cookbook series. I have not made this, but it sounds so good & looked so elegant in the pic. IMO this would also make a great starter course for 6 if divided into 6 smaller ramekin servings. This is much easier to fix than it may appear as 4 steps are headers, preheating the oven or notes. *Enjoy*
Provided by twissis
Categories Trout
Time 1h10m
Yield 4 Timbale Servings, 4 serving(s)
Number Of Ingredients 13
Steps:
- For Timbales:.
- Preheat oven to 350°F.
- Remove any skin & bones from trout & flake the flesh.
- Blend or process cheese, egg, egg yolk, juice, trout & salmon till just combined well & fold in cream.
- Divide into 4 greased dishes of approx 1/2 cup capacity & cover w/greased foil.
- Place dishes in shallow baking dish & pour enough water into baking dish to come halfway up the sides of the dishes.
- Bake for about 40 min or till firm. Turn timbales onto serving dishes & serve w/sauce spooned around the timbales & a scant spoon of sauce drizzled over the tops.
- For Red Pepper Sauce:.
- Melt butter in med saucepan, add onion + peppers & cook over low-heat for about 10 min (stirring occ) till peppers are soft.
- Add flour, stir constantly over heat for 1 min & remove from heat.
- Gradually stir in water & stock cube granules. Return to heat & stir constantly over high-heat till mixture boils & thickens.
- Allow to cool a few min, blend or process till smooth, strain & set aside till needed.
- NOTES: The recipe notes that the timbales are best prepared just b4 serving, but that the sauce can be prepared a day ahead, kept refrigerated & rewarmed -- reheat without allowing mixture to boil.
Nutrition Facts : Calories 450.3, Fat 34.4, SaturatedFat 18.2, Cholesterol 230.8, Sodium 346.3, Carbohydrate 9.9, Fiber 1.6, Sugar 4, Protein 25.9
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