SMOKED SALMON AND CHEESE TIMBALE

SERVINGS: 4

EGG-FREE, NUT-FREE, SOY-FREE

PREP TIME: 15 MINUTES

CHILL TIME: 10 MINUTES

TOTAL TIME: 25 MINUTES

SMOKED SALMON AND CHEESE TIMBALE

MACROS:

Fat: 67%

Carbs: 7%

Protein: 26%

PER SERVING:

Calories: 206

Total Fat: 16 g

Total Carbs: 4 g

Net Carbs: 3 g

Fiber: 1 g

Sugar: 0 g

Sugar Alcohol: 0 g

Protein: 14 g

Ingredients

¼ cup finely diced red onion
4 ounces mascarpone cheese, softened
1 tablespoon fresh lemon juice
1 tablespoon capers
1 tablespoon chopped chives, plus more for garnishing
½ teaspoon kosher salt
½ teaspoon black pepper
8 ounces smoked salmon, slices cut in half the short way
6 cups spring mix salad greens

Directions

IN A MEDIUM BOWL, combine the onion, cheese, lemon juice, capers, 1 tablespoon chives, salt, and pepper. Stir until well-combined.

Line a 4-inch-wide × 2-inch-tall round baking pan with plastic wrap. Arrange 8 half-slices of the smoked salmon in the bottom of the pan. Top with the cheese mixture. Arrange the remaining 8 half-slices of smoked salmon on top of the cheese. Cover lightly with plastic wrap. Chill for 10 minutes.

To serve, unmold the timbale onto a plate. Garnish with additional chives. Cut into four wedges. Divide the greens among four serving plates. Serve timbale wedges with greens.

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SMOKED SALMON AND CHEESE TIMBALE
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