Smoked salmon and apple timbales

Prep 20 min
Total 50 min
Makes 8 servings



1/2 bunch
chives, or 1 green onion
1 tbsp
finely chopped drained capers
300-g log
green apple, preferably Granny Smith
200-g pkg
smoked salmon, about 8 slices
olive oil, optional


  • Line 8 cups of a muffin tin with large pieces of plastic wrap. Edges should overhang each cup. Thinly slice enough chives or green onion to measure 3 tbsp (45 mL). Set 1 tbsp (15 mL) aside. Finely chop capers. Place 2 tbsp (30 mL) chives and capers in a medium-size bowl and crumble in goat cheese. Stir until mixed. Cut unpeeled apple into 4 quarters. Cut out core and discard. Slice each quarter crosswise into thin pieces. Divide salmon into 16 portions.
  • Spoon about 1 tbsp (15 mL) goat cheese mixture into each cup. Firmly press onto bottoms. Cover with 3 to 4 apple pieces, overlapping if necessary. Press into cheese. Top with a portion of salmon, folding or cutting to fit as necessary. Press gently. Cover with another tbsp (15 mL) cheese. Press gently to spread. Cover with apple slices. Finish with salmon. Press down lightly. Fold edges of plastic wrap over each cup to cover.
  • Refrigerate at least 30 minutes or up to 1 day. To serve, gently lift each timbale by pulling on ends of plastic wrap. Unwrap. Turn onto serving plates, cheese side up. Scatter a few capers on and around timbales and drizzle olive oil around base, if you like. Or scatter shredded romaine on plate. Sprinkle with remaining tbsp (15 mL) chives or onion.


Calories 144, Protein 12.2 g, Carbohydrates 3.1 g, Fat 9.2 g, Fibre 0.4 g, Sodium 393 mg.
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