Smoked Trout Timbales With Red Pepper Sauce

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*

• Ready In: 1 hr 10 mins
• Serves: 4
• Yields: 4 Timbale Servings

Ingredients

• For Timbales

• 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)

Directions

1. For Timbales:.
2. Preheat oven to 350°F.
3. Remove any skin & bones from trout & flake the flesh.
4. Blend or process cheese, egg, egg yolk, juice, trout & salmon till just combined well & fold in cream.
5. Divide into 4 greased dishes of approx 1/2 cup capacity & cover w/greased foil.
6. Place dishes in shallow baking dish & pour enough water into baking dish to come halfway up the sides of the dishes.
7. 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.
8. For Red Pepper Sauce:.
9. Melt butter in med saucepan, add onion + peppers & cook over low-heat for about 10 min (stirring occ) till peppers are soft.
10. Add flour, stir constantly over heat for 1 min & remove from heat.
11. Gradually stir in water & stock cube granules. Return to heat & stir constantly over high-heat till mixture boils & thickens.
12. Allow to cool a few min, blend or process till smooth, strain & set aside till needed.
13. 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.