In the Kitchen: Timbale of Smoked Salmon w/ Trout Mousse

WTNH– Heide Lang from The Fig Cooking School shows us how to make Timbale of Smoked Salmon with Trout Mousse.

The thought turning on hot oven during these humid hot days makes most of us cringe. This is an amazing no heat dish. The oven or stove never need to be turned on! This is a perfect starter for an elegant summer dinner or an ideal entrée to serve for a luncheon or brunch.

The Fig Cooking School, LLC is an exciting gourmet cooking school that teaches home cooks how to prepare fabulous, interesting food without spending hours in the kitchen.

Timbale of Smoked Salmon with Trout Mousse Recipe:

Serves 6

Chef Heide Lang from The Fig Cooking School  (www.figcookingschool.com) is back in the kitchen preparing a no stove recipe perfect for the hazy days of summer.  For more great recipes, go to Fig’s food blog, (www.roadhomeculinary.com).

Ingredients-
•    12-16 ounces of thinly sliced smoked salmon*
•    3 ounces smoked trout
•    ¼ stick (2 tablespoons) unsalted butter
•    2/3 cup heavy cream
•    1 heaping tablespoon of freshly grated horseradish
•    1 tablespoon (or more) or fresh lemon juice
•    ¼ teaspoon each kosher salt and pepper

Special Equipment you will need: 6 ramekins and a food processor or immersion blender with a chopper attachment

Preparation:
1.    Blend one ounce of smoked salmon and all of the trout with the butter in a food processor or an immersion blender with chopper attachment.
2.    Add horseradish, cream, lemon juice, salt, and pepper.
3.    Blend again, but do not over mix or the cream may curdle.
4.    Lightly spray or brush each ramekin with olive oil.
5.    Use the remaining salmon to line the bottom and sides of each ramekin (you may have salmon left over depending on the size of the ramekins).
6.    Fill the molds with the mousse and fold the ends of the smoked salmon over the mousse.
7.    Cover with plastic wrap and chill for at least an hour.**
8.    Serve with sweet cucumber salad or another refreshing light salad.

* The amount of salmon will vary depending on the size of the ramekin
** The timbales may be prepared up to 6 hours in advance.

For more information, go to www.figcookingschool.com.

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