News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free


Smoked Salmon Timbales

We enjoy smoked salmon in the warmer months, in nori rolls or atop corn cakes with a dab of sour cream. This simple summer dish makes a delicious lunch served with salad, or an entree for dinner parties. Timbale is a French term for dishes prepared in a small cup shape mould. I use ceramic moulds with a 2/3 cup capacity, but most ramekins, or a muffin tray would work as well!

quick, easy and impressive!

Ingredients

1 cup rice vinegar
2/3 cup caster sugar
1 teaspoon salt
200g sushi rice
3 teaspoons wasabi paste
1/2 continental cucumber, peeled
2 tablespoons coriander leaves
12 large smoked salmon slices

Oil six 100ml moulds. Line with plastic wrap that extends well beyond the edge of each mould. Cut the peeled cucumber in half lenthways and remove the seeds using a spoon. Cut in a fine julienne and place in a bowl.

To make dressing combine vinegar, sugar and salt in a small saucepan and bring to the boil, stirring until sugar has dissolved. Cool, then add 1/3 cup dressing to cucumber and refrigerate.

Place rice in saucepan with 300ml cold water. Bring to the boil, then cover and reduce heat to simmer for 15 minutes or until rice is cooked and water absorbed.Turn off the heat and stand for 10 minutes. Spread rice over a shallow non-metallic tray, sprinkle with half the remaining dressing and cool.

Line each mould with 2 salmon slices, leaving some to overhang the sides. Half fill the moulds with the cooked rice, then add a small amount of wasabi and a piece of cucumber. Cover with remaining rice. Fold the overhanging salmon over the rice, and cover securely with the plastic wrap. Chill for at least 15 minutes.

Whisk the remaining dressing with a little wasabi and the coriander. To serve, invert the timbales onto a plate and remove plastic wrap. Garnish with cucumber and drizzle with dressing. Serves 6.

Note: You can add a cooked prawn, avocado, or pickled vegetables to the centre of the timbale, experiment with your favourite ingredients!


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