Salmon Timballes and Scallops Tartare With Caviar

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!