Smoked Salmon Timbales ( No Cook)

Wild Thyme Flour's Note:

Gorgeous salmon parcels filled with a soft cheese and crab ( or prawn filling). They look so elegant and the good thing is that they can be made 24 hours ahead making it a perfect solution for plan ahead dinner party.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 8

Yield: 8.0 timbales

• 8 slices smoked salmon
• 225 g thick cream cheese
• 100 ml sour cream (or 2 tbsp lemon juice tbsp mayonaise)
• 2 tablespoons mayonnaise
• 100 g crabmeat (or 100g choped prawns)
• 2 teaspoons chopped dill
• ½ teaspoon Dijon mustard
• 1 teaspoon brandy (optional)

Directions:

1. Grease 8 ( 100ml) ramekins with a little oil then line with apiece of plastic wrap, making sure to leave enough overhang.
2. Place a slice of salmon in each ramekin.
3. Beat the cream cheese with the sour cream, stir in crab, dill, mustard and season to taste.
4. Spoon into moulds, fold over overhanging salmon, then fold over the plastic wrap to cover. Chill at least 3 hours. Can be made 24 hours ahead!

Reviews

[SarahEmmm]

Very nice - although I added some creamed horseradish and a few drops of tabasco instead of the mustard. Used more dill and also added some chopped capers with the shrimp. I don't have enough ramekins, and wanted something a little smaller anyway, so used my 12 hole bun tin. Placed a sprig of dill and a shrimp on each to serve (or faux caviar would be nice) and served with Melba toast and some dressed salad leaves.