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*"
photo by a user photo by a user
Ready In:
1hr 10mins
4 Timbale Servings




  • 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.

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I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
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