Smoked salmon and apple timbales
Jacques Pepin's Fast Food My Way (Houghton Mifflin) overflows with irresistible recipes such as this one. A timbale (pronounced "tim-ball") is a drum-shaped mould used to make fancy appetizers. We achieved the same look using a muffin tin. This dish is the ideal make-ahead for Easter dinner since no cooking is needed.
, or 1 green onion
finely chopped drained
, preferably Granny Smith
, about 8 slices
- 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.
Nutrition (per serving)
- 12.2 g,
- 3.1 g,
- 9.2 g,
- 0.4 g,
- 393 mg.