Alderwood Smoked Salmon Timbales
Posted On December 28, 2017
50 gms Smoked Salmon
¼ Onion, chopped
2 cloves Garlic
1 Lemon, sliced
1 Bay Leaf
2 tsp Sunflower Oil
To taste Black Pepper
2 tsp Powder Gelatin
1 tsp Chives
1-2 ml Dry White Wine
80 gms Basa Fillet
20 gms Spinach
1 Egg White
4 tsp Double Cream
20 gms Parmesan Cheese
Blanch the spinach, drain it and blend in a food processor.
Place pieces of basa fish in a pan and sauté it with chives, onion, garlic, bay leaf, black pepper, salt & dry white wine. Simmer the fish for 8-10 minutes.
Then cool it and blend it in a food processor.
Dissolve the gelatin to the fish paste. Now layer the smoked salmon, spinach, fish paste into three layers and leave it about 10-12 minutes to chill and set.
Meanwhile, mix the egg white, double cream, lemon juice and chives in a bowl to make the sauce.
Bake the grated parmesan in a ring shape as a cracker.
Serve the timbales with lemon cheese sauce and parmesan cracker on top.
Give final touch with alderwood flavored smoke on the dish using a smoking gun.