Smoked Salmon and Cucumber Timbale with a Winter Leaf Salad and House Dressing

Elegant cucumber-wrapped parcels filled with a salmon and ricotta mixture, served with a fresh winter leaf salad and house dressing.

Healthy Seafood Appetiser Salmon Christmas

Estimated Nutrition

Calories

2491.2

kcal / serving

4982.4 kcal total

Carbs

24.3g

per serving

48.6 g total

Fat

254.2g

per serving

508.4 g total

Protein

31.4g

per serving

62.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

French Dressing

White Balsamic Vinegar

Dairy

115

Ricotta Cheese

piece

Egg Yolk

beaten

Fruits

0.5

piece

Lemon

juice only

NutsSeeds

tsp

Dill

chopped fresh

0.5

piece

Garlic

finely sliced

tsp

Basil

chopped fresh

tsp

Thyme

chopped fresh leaves

tsp

Chive

chopped

tsp

Parsley

chopped fresh

OilsFats

unit

Vegetable Oil

for greasing

500

Vegetable Oil

for dressing base

dash

Herb Oil

optional

Other

Honey

Seafood

125

Salmon Fillet

skinned and cut into small pieces

Smoked Salmon

cut into small pieces

Vegetables

piece

Cucumber

peeled and cut into long strips

Baby Spinach Leaf

Frisée Lettuce

central leaves removed

Shallot

finely chopped

Method

Fill the ramekins with the mixture, fold over the cucumber and cling film, and chill for one hour.

Combine the spinach and frisée in a large bowl to prepare the salad.

Place ramekins in a deep dish with boiling water halfway up the sides and bake for 15-20 minutes.

Turn the timbales out onto plates and serve alongside the dressed salad and herb oil.

Mix the ricotta, egg yolk, salmon, smoked salmon, dill, and lemon juice together.

Oil the cucumber strips and line the ramekins, leaving an overhang to seal the top later.

Preheat the oven to 180°C and grease two ramekins with oil and cling film.

Blend the dressing ingredients until smooth and toss with the leaves just before serving.