Prep 15 mins
Cook 55 mins
This recipe is from the entree section of the *Best Seafood Recipes* of the Australian Women's Weekly cookbook series. I have not made this, but it sounds so good & looked so elegant in the pic. IMO this would also make a great starter course for 6 if divided into 6 smaller ramekin servings. This is much easier to fix than it may appear as 4 steps are headers, preheating the oven or notes. *Enjoy*
- 9 ounces smoked trout
- 4 1⁄2 ounces cream cheese
- 1 egg
- 1 egg yolk
- 1 tablespoon lemon juice
- 2 ounces smoked salmon (sliced thinly & finely chopped)
- 1⁄3 cup cream
For Red Pepper Sauce
- 3 tablespoons butter
- 1 medium onion (chopped)
- 2 medium red peppers (chopped)
- 1 tablespoon flour
- 1 1⁄2 cups water
- 1⁄2 large vegetable stock cube (crumbled)
- For Timbales:.
- Preheat oven to 350°F.
- Remove any skin & bones from trout & flake the flesh.
- Blend or process cheese, egg, egg yolk, juice, trout & salmon till just combined well & fold in cream.
- Divide into 4 greased dishes of approx 1/2 cup capacity & cover w/greased foil.
- Place dishes in shallow baking dish & pour enough water into baking dish to come halfway up the sides of the dishes.
- Bake for about 40 min or till firm. Turn timbales onto serving dishes & serve w/sauce spooned around the timbales & a scant spoon of sauce drizzled over the tops.
- For Red Pepper Sauce:.
- Melt butter in med saucepan, add onion + peppers & cook over low-heat for about 10 min (stirring occ) till peppers are soft.
- Add flour, stir constantly over heat for 1 min & remove from heat.
- Gradually stir in water & stock cube granules. Return to heat & stir constantly over high-heat till mixture boils & thickens.
- Allow to cool a few min, blend or process till smooth, strain & set aside till needed.
- NOTES: The recipe notes that the timbales are best prepared just b4 serving, but that the sauce can be prepared a day ahead, kept refrigerated & rewarmed -- reheat without allowing mixture to boil.