Smoked Salmon Timbales No Cook Recipes

Steps:

• Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the sizes of the avocado and the bread.
• Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the Gravlax Sauce. Garnish with some red onion, sprinkle with the dill fronds, salt, and pepper, and serve with extra sauce on the side.
• Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.

Steps:

• Grease 8 ( 100ml) ramekins with a little oil then line with apiece of plastic wrap, making sure to leave enough overhang.
• Place a slice of salmon in each ramekin.
• Beat the cream cheese with the sour cream, stir in crab, dill, mustard and season to taste.
• Spoon into moulds, fold over overhanging salmon, then fold over the plastic wrap to cover. Chill at least 3 hours. Can be made 24 hours ahead!

Steps:

• Bring a small pot of salty water to boil. Blanch the watercress until the stems are very soft to the touch. Shock in ice water. Remove watercress from the shocking bath. Squeeze as much water out of the watercress by hand, and then by wrapping up in a kitchen towel. Chop the watercress as finely as possible by hand. Place the chopped watercress in a blender, and slowly add the canola oil. Remove the watercress oil from the blender and refrigerate.
• Combine the smoked salmon, shallots, ginger, chives, cucumber and Ginger Vinaigrette in a mixing bowl. Season to taste with salt and pepper. Place a mold of your choice on the plate of your choice, and pack 2 ounces of the smoked salmon mixture into the mold. Top with 1 tablespoon of the creme fraiche. Garnish, if so desired, with 1 teaspoon of the optional caviar. Repeat 3 times. Garnish each plate with a few decorative squiggles of the watercress oil.
• Place the ginger and canola oil in a small pot. Bring to a simmer over low heat. Remove from heat and let stand 12 hours. Strain the oil through a cheesecloth lined strainer. (The ginger oil may be kept in the refrigerator for 3 months.) Combine the ginger oil with as much vinegar and mix well.

Steps:

• 1. Using four glass dishes with a 1/4-cup capacity, such as custard cups, layer the ingredients into each dish as follows: divide the chives among the bowls, then spoon 1 tablespoon of the goat cheese into each bowl. Press half a slice of the salmon on top and add 1 slice of the onion and 1 slice of the apple. Sprinkle a little black pepper over the apple, the press the other half of the salmon slice on top. add another tablespoon of the goat cheese to each dish, then a slice of onion and a slice of apple. finish each timbale with a dash of black pepper on top. Cover the dishes with plastic wrap and refrigerate till serving time. Next for the garnish: mix the capers, cucumber, salt, and olive oil in a bowl. At serving time, unmold each timbale onto a plate, and sprinkle the garnish around the timbles. serve with baguette slices