Salmon Timbales

If you wish to keep this dish very simple just omit the geltaine and place the mix of ingredients between two sheets of smoked salmon: renaming it ‘Paupiettes of smoked salmon’.

Ingredients

• 450grams(1lb) smoked salmon
• 100grams(1/2lb)cooked crabmeat
• 1 teaspoon finely chopped parsely
• 1 tablespoon finely chopped onion
• 150ml (1/4 pint) whipped cream
• 450ml (3/4 pint) mayonnaise
• 1 tablespoon brandy
• 1 teaspoon shredded ginger
• Black pepper
• 1 tablespoon gelatine to 3 tablespoons hotter
• Slices of lemon or lime twisted into butterfly shapes

Preparation

1. Add chopped parsley, ginger, onion and brandy to mayonnaise. Season with black pepper and fold in the whipped cream.
2. Place hot water in a small dish. Sprinkle gelatine on top and stir briskly until thoroughly mixed.
3. Add cooled gelatine to cream mixture and leave to partly set for ½ hour in a fridge.
4. Line 5 ramekin dishes with cling film and line with large pieces of smoked salmon as in picture.
5. Chop up left over small pieces of smoked salmon.
6. When the cream mixture has thickened add crabmeat and left over pieces of smoked salmon. Pour into salmon lined ramekins and allow to set for a further hour before pulling in the surrounding salmon flaps with cling film to cover. Secure and leave to set for 3 hours in a fridge or overnight.
7. Turn out upside down and serve with lemon or lime and chives.

Serving suggestions

For special occasions I make handkerchief sushi (see my recipe) to serve with this dish or I serve it with crab claws cooked in garlic butter and the occasional prawn.

You can keep it simple and serve with a twist of lime and fresh fennel or chives. Either way it’s a sure winner.