Salmon and Cream Cheese Timbales

Name: Salmon and Cream Cheese Timbales
Total time: 3 h 40 min
Yield: 4
Ingredients: 4 sheets gelatin; 0.5 bunch parsley; 0.5 bunch Dill; 3 sprigs Basil; 1 baby gherkin; 1.5 cups cream cheese (fat content 60 - 85%); 3 Tbsps lemon juice; salt; White pepper; 3 Tbsps milk; 0.5 cup cream; 5 ozs smoked Salmon (in thin slices); 5 ozs mixed salad; 2 Tbsps white wine vinegar; 0.5 tsp medium-hot Mustard; salt; 1 generous pinch sugar; peppers; 2 Tbsps olive oil

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 3 h. 40 min.

Ready in

Ingredients

for

servings

Ingredients: 4 sheets gelatin; ½ bunch parsley; ½ bunch Dill; 3 sprigs Basil; 1 baby gherkin; 1 ½ cups cream cheese (fat content 60 - 85%); 3 Tbsps lemon juice; salt; White pepper; 3 Tbsps milk; ½ cup cream; 5 ozs smoked Salmon (in thin slices); 5 ozs mixed salad

For the dressing: 2 Tbsps white wine vinegar; ½ tsp medium-hot Mustard; salt; 1 generous pinch sugar; peppers; 2 Tbsps olive oil

How healthy are the main ingredients?

cream cheese Salmon olive oil parsley Dill Basil

print shopping list

Preparation steps

Line four timbale moulds with clingfilm. Soak the gelatine in cold water. Wash the parsley, dill and basil, spin dry and pick off and chop the leaves. Drain the gherkins and cut into pieces. Mix the cream cheese with the lemon juice, salt and pepper. Carefully stir in the herbs and chopped gherkin. Warm the milk, squeeze out the gelatine and dissolve in the milk. Stir into the cream cheese mixture. Whip the cream until stiff and fold in. Line the base of each timbale mould with smoked salmon, then add cream cheese to a depth of 2 cm and smooth the top. Add another layer of smoked salmon, cover with the rest of the cream cheese mixture and smooth the top. Cover with foil or clingfilm and put into the refrigerator to set.

Wash and sort the salad leaves and spin dry. For the dressing, mix the vinegar, mustard, salt, sugar and pepper and whisk in the oil. Toss the salad in the dressing. Turn the timbales out onto plates and remove the clingfilm. Scatter the salad leaves around the timbales and garnish the top of each with a couple of small leaves.