Smoked Trout Timbales With Red Pepper Sauce Recipes

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SMOKED SALMON TIMBALES ( NO COOK)



Smoked Salmon Timbales ( No Cook) image

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

8 slices smoked salmon
225 g thick cream cheese
100 ml sour cream (or 2 tbsp lemon juice tbsp mayonaise)
2 tablespoons mayonnaise
100 g crabmeat (or 100g choped prawns)
2 teaspoons chopped dill
1/2 teaspoon Dijon mustard
1 teaspoon brandy (optional)

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



Smoked Red Pepper Sauce image

Provided by Bobby Flay

Categories     condiment

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 9

4 grilled red bell peppers, peeled, seeded and chopped
1/2 small red onion, coarsely chopped
4 cloves roasted garlic, peeled
1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon chipotle puree
Salt and freshly ground black pepper
1/2 cup canola oil or olive oil

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



Smoked Trout Timbales With Red Pepper Sauce image

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

9 ounces smoked trout
4 1/2 ounces cream cheese
1 egg
1 egg yolk
1 tablespoon lemon juice
2 ounces smoked salmon (sliced thinly & finely chopped)
1/3 cup cream
3 tablespoons butter
1 medium onion (chopped)
2 medium red peppers (chopped)
1 tablespoon flour
1 1/2 cups water
1/2 large vegetable stock cube (crumbled)

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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