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

1/8 Salt

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.