Salmon Timbales

Salmon Timbales are the epitome of elegant French-inspired dining, yet they come together with everyday kitchen tools. This silky smoked-salmon-wrapped mousse bakes to perfection in under 30 minutes, making it an ideal make-ahead starter for holidays, dinner parties, or any seafood celebration.

Why You’ll Love These Salmon Timbales

These Salmon Timbales combine two varieties of salmon for maximum depth of flavor, while fresh dill and lemon zest keep each bite bright and aromatic. Because the dish is cooked in a gentle water bath, the texture stays irresistibly smooth and never dry.

Ingredients:

• 6 large slices smoked salmon, about 15 cm / 6 in long
• 300 g skin-off, bone-free fresh salmon fillet, cut into small cubes
• 3 large eggs
• 200 ml heavy cream (or full-fat crème fraîche)
• 1 tablespoon finely chopped fresh dill, plus extra sprigs for garnish
• Finely grated zest of ½ unwaxed lemon
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• Butter, for greasing ramekins

Instructions:

1. Prepare the oven and ramekins. Preheat your oven to 180 °C / 350 °F with a rack in the center. Generously butter six 150 ml / 5 fl oz ramekins, making sure to coat the sides and bottoms so the Salmon Timbales release flawlessly.
2. Line with smoked salmon. Drape one slice of smoked salmon inside each ramekin, pressing gently so it hugs the interior and allowing the excess to hang over the rim. Reserve any trimmings for later.
3. Create the salmon mousse. Place the cubed fresh salmon in a food processor and pulse 3–4 times until roughly minced. Add the eggs, heavy cream, chopped dill, lemon zest, sea salt, and black pepper. Process for 30–45 seconds, stopping once or twice to scrape down the bowl, until the mixture turns pale, thick, and airy.
4. Add extra aroma. If you have smoked-salmon trimmings, fold them into the mousse with a spatula for an enhanced smokiness.
5. Fill the ramekins. Spoon the mousse evenly into the lined ramekins, leaving about 5 mm / ¼ in of headspace. Tap each ramekin lightly on the counter to eliminate air pockets.
6. Seal the timbales. Fold the overhanging smoked salmon over the mousse to enclose it completely, creating a neat, salmon-covered lid.
7. Set up a water bath. Arrange the filled ramekins in a deep roasting pan. Pour hot water (not boiling) into the pan until it reaches halfway up the sides of the ramekins; this gentle bain-marie prevents curdling and guarantees a velvety finish.
8. Bake. Carefully slide the pan onto the middle oven rack. Bake for about 25 minutes, or until the centers are just set and a thin knife inserted into one timbale comes out clean. Avoid over-baking to keep the mousse tender.
9. Rest and unmold. Transfer the ramekins to a wire rack and let stand for 5 minutes. Run a thin-bladed knife around the edges, invert each ramekin onto a warm plate, and lift away the mold.
10. Garnish and serve. Top every timbale with a small dill sprig. Serve immediately while warm or let them cool to room temperature for a refreshing starter.

FAQ:

Q: Can I prepare Salmon Timbales a day in advance?
A: Absolutely. Bake them completely, allow to cool, then cover and refrigerate. Reheat in a 150 °C / 300 °F oven for about 10 minutes until warmed through.

Q: What can I use instead of heavy cream?
A: Full-fat crème fraîche works beautifully and adds a subtle tang. For a lighter version, replace half the cream with goat cheese or whole-milk Greek yogurt, but note the texture will be slightly firmer.

Q: Can I freeze leftover Salmon Timbales?
A: Yes, though the mousse may become a bit less silky. Wrap each cooled timbale tightly in plastic wrap, freeze for up to one month, thaw overnight in the fridge, and warm gently before serving.

Conclusion:

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You can also learn more about ¼ teaspoon freshly ground black pepper here: ¼ teaspoon freshly ground black pepper on www.healthline.com.