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Salmon timbale with leaf salad

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Ingredients for 4 servings:

  • 220 g salmon fillet(s), slightly frozen
  • 50 g salmon (smoked salmon)
  • 1 egg white
  • 6 tbsp cream
  • 6 tbsp crème fraîche
  • 1 pinch of salt
  • Pepper, white, from the mill
  • Vinaigrette (tomato vinaigrette, in my recipes)
  • possibly rocket
  • possibly dandelion
  • possibly salad

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat oven to 125°C. Combine all ingredients, including the pepper, in a blender. Mix well. Transfer to four buttered ramekins. Place them in a casserole dish half-filled with water. Place in the oven for 25 minutes. Turn one out onto the center of a plate and arrange arugula, dandelion, and/or seasonal lettuce around it. Drizzle with tomato vinaigrette. Serve with a sesame stick or baguette. Dark whole-grain bread also tastes good with it. The recipe for the tomato vinaigrette is in my recipes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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