Smoked salmon timbale

This makes a great starter for a dinner party, simply garnish and serve with melba toast (wholegrain of course) or oatcakes. It can also be the basis of a light lunch served with salad. If you are diary free this can be made just with the taramasalata but you will need to be careful with it as it will be very soft in consistency. Thinking on my feet here but chia seeds would do the trick!




200g smoked salmon
150g of soft goats cheese
150g taramasalata
1 or 2 tablespoons of lemon juice
A dash of tabasco


  1. Brush the insides of 6 small ramekins (capacity of 50ml of liquid)) with olive oil and line with slices of smoked salmon so that there is a little hanging over the sides. You can be quite slap dash about this patching in where you need, they will still look great. You can use small espresso coffee cups or bun trays instead of the ramekins.
  2. Mix the cheese until soft and mix in the taramasalata lemon juice and tabasco. Taste and add more lemon juice or tabasco if needed. Divide the mixture between the six ramekins, smooth the top and fold any excess salmon over the top to envelope the mixture.
  3. Refrigerate for a few hours then run a table knife between the salmon and the ramekin to turn out.

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