Salmon Timballes and Scallops Tartare With Caviar Recipe

Name: Salmon Timballes and Scallops Tartare With Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 clove garlic, finely minced; 1/2 sweet red pepper, finely chopped, a scant Y cup; 2 green or red hot chilies, seeds removed, finely minced, about 2 tablespoons; 2 small tomatoes, peeled, seeded and finely chopped but not to mush, a scant 1/2 cup; 2 1/2 tablespoons green, fragrant olive oil; 1/4 cup minced fresh coriander; 1/4 teaspoon salt, if caviar is omitted; 13 to 1/2 cup fresh lime juice; 1/4 pound salmon, cut in 1/4-inch dice; 1/4 pound scallops, cut in 1/4-inch dice; Olive oil for the molding pans; 12 very thin slices raw salmon, each roughly 3-inches square, about 8 ounces (see note); 2 tablespoons thick creme fraiche; 1 tablespoon snipped chives; 2 tablespoons very fresh salmon caviar - do not substitute vacuum packed

Servings: persons

1/4 clove garlic, finely minced
1/2 sweet red pepper, finely chopped, a scant Y cup
2 green or red hot chilies, seeds removed, finely minced, about 2 tablespoons
2 small tomatoes, peeled, seeded and finely chopped but not to mush, a scant 1/2 cup
2 1/2 tablespoons green, fragrant olive oil
1/4 cup minced fresh coriander
1/4 teaspoon salt, if caviar is omitted
13 to 1/2 cup fresh lime juice
1/4 pound salmon, cut in 1/4-inch dice
1/4 pound scallops, cut in 1/4-inch dice
Olive oil for the molding pans
12 very thin slices raw salmon, each roughly 3-inches square, about 8 ounces (see note)
2 tablespoons thick creme fraiche
1 tablespoon snipped chives
2 tablespoons very fresh salmon caviar - do not substitute vacuum packed

1
Combine all the marinade ingredients, except the lime juice, in a small deep bowl.
2
Add the salmon and scallop dice, stir well and add just enough lime juice to barely cover the mixture.
3
Cover tightly and refrigerate for 20 minutes.
4
Lightly oil 12 mini muffin cups, timbale molds or similar vessels roughly one-and-a-half-inches across and one-inch high.
5
Line with squares of plastic wrap, keeping them as smooth as possible.
6
Line the molds with the thin salmon slices, overlapping if necessary to cover interior completely, letting the excess hang over.
7
Drain the marinated mixture, pressing hard on the solids to remove all possible liquid, then distribute it among the lined molds.
8
The mixture should mound slightly above the edges.
9
Fold the edges of the salmon liner over the tops, cover with plastic wrap and weight with a heavy cutting board or other flat weight.
10
Chill the timbales for one or two hours, then remove from molds and reverse to show smooth bottoms.
11
Top each with a dab of creme fraiche, sprinkle with chives and add a half teaspoon of the caviar.

888

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 clove garlic, finely minced, 1/2 sweet red pepper, finely chopped, a scant Y cup, 2 green or red hot chilies, seeds removed, finely minced, about 2 tablespoons, 2 small tomatoes, peeled, seeded and finely chopped but not to mush, a scant 1/2 cup, and more.

Yes, Salmon Timballes and Scallops Tartare With Caviar falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon Timballes and Scallops Tartare With Caviar

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