Smoked salmon timbali with lobster cream
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Smoked salmon fillet |
| ¾ | cup | Whipped cream |
| 1 | teaspoon | Butter |
| 2 | tablespoons | Diced shallots |
| ¼ | cup | Heavy cream |
| 6 | ounces | Cooked chopped lobster meat |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Preheat oven to 275. Finely dice salmon; chill thoroughly & process in processor. Beat in whipped cream. Keep cool. Heat butter in pan. Add shallots & cook until soft. Add cream & reduce until thick. Strain through sieve. Add lobster, salt & pepper. Generously grease 4 timbali molds. Cover bottom & sides with salmon mixture. Fill with lobster mixture & top with remaining salmon. Bake in water bath 15 minutes. Serve with Mornay sauce.
File
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