Try this Smoked Salmon timbales recipe, or contribute your own.
Suggest a better descriptionPut the creme fraiche in a bowl and gradually beat in the egg yolk. Add the lemon rind and juice and season with salt and pepper. Chop half of the basil and 3 oz of the smoked salmon, then stir both into the creme fraiche mixture
Pour the mixture into the prepared moulds. Stand the moulds in the slow cooker. Pour hot water around the moulds to come halfway up the sides, cover with the lid and cook on low 3-31/2 hr until moulds are set.
Remoove moulds carefully from slow cooker using a tea towel and leave to cool at room temperature. Transfer to fridge and chill for at least 4 hrs orovernight.
Loosen the edges of the timbales with a knife dipped in hot water, then invert on a serving plate and remove the moulds. Smooth any rough areas with the side of the knife and removing the lining disc. Top witih remaing smooked salmon and basil leaveaves and garnish with lemon wedges
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Serving Size: 1 Serving (157g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 212 | ||
Calories from Fat: 121 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 263.5mg | 81 % | |
Sodium 103.7mg | 4 % | |
Potassium 415mg | 11 % | |
Total Carbohydrate 12.2g | 4 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 7.1g | ||
Protein 19.1g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 212
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