Try your hand at this drum-shaped salmon tartlet, a classic demonstration of Ireland’s traditional holiday cuisine, featuring smoked salmon and smoked trout.
“Ireland is known for the quality of our natural produce, and smoked salmon is amongst our best known and most loved seafoods. One of the most popular ways to serve it is to make a ‘‘Timbale.’’ This refers to the drum shape in which the salmon is presented and it can contain, amongst other things, crabmeat, shrimp, or cream cheese. This recipe incorporates another famous Irish ingredient; smoked trout. A classic Christmas starter, it’s delicious, quick, and easy to make. Bain sult as!”
– KARL DURNIN, CHEF OF THE EMBASSY OF IRELAND
🇮🇪 Ireland: Irish Smoked Salmon and Smoked Trout Timbale
- 6 oz Sliced Irish smoked salmon
- 5 oz Smoked trout
- Juice of 1/2 Lemon
- 2 tsp Brandy
- 0.5 tsp Ground black pepper
- 2 fl oz Heavy Whipping Cream
- 0.5 oz Red onion diced
- 1 tsp Fresh dill chopped
- 1 tsp Fresh chives chopped
- 1 tsp Capers roughly chopped
- Roughly process the smoked trout, lemon juice, brandy, and black pepper in a food processor until flaky.
- Add the cream and process until just combined and firm.
- Transfer to a bowl and add the red onion, dill, chives, and capers. Fold together.
- Line a ramekin with cling wrap, then add the smoked salmon, draping 1" over the sides all around.
- Fill with mousse and press down with a spoon. Fold back the smoked salmon.
- Cover with cling wrap and refrigerate for 3 hours.
- Turn out onto serving plate and garnish as desired.