Smoked Trout Timbales
| Serves: 6 | Category: Fish & Seafood | Course: Starter | Machine: Mixer | Total time (min.): 15 |
Enjoy as a starter alongside some melba toast.
Ingredients
- 250g (9 oz) smoked trout, finely chopped
- 200g (7oz) garlic and herb light cream cheese
- 200g (7oz) cream cheese
- 30ml (2 tbsp) double cream
- juice of ½ lemon
- 2.5ml (½ tsp) cayenne pepper
- freshly ground black pepper
- 45ml (3 tbsp) fresh snipped chives
- watercress and melba toast, to serve
Tools
- kMix Stand Mixer
Method
- Line 6 x 125ml (4 floz) dariole moulds with clear-film and set aside.
- Place all the ingredients in the bowl, fit the K-beater and beat on speed 2 for approx 30 seconds, until well blended.
- Divide the mixture between the moulds, levelling surfaces. Chill overnight.
- Unmould onto serving plates and discard clear - film. Serve with watercress and melba toast.