Salmon and Zucchini Timbale
Category: Appetizer
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Salmon | 400g |
| Zucchini | 600g |
| Potatoes | 300g |
| Fresh Thyme | 2 sprigs |
| Smoked Salt | 1 pinch |
| Regular Salt | 1 pinch |
| White Pepper | 1 pinch |
| Extra Virgin Olive Oil | 50g |
Instructions
To prepare this delicious Salmon and Zucchini Timbale, begin by boiling a large pot of water. Once the water comes to a boil, add the potatoes, making sure they are of uniform size. Let them cook for about 30-40 minutes. The cooking time may vary depending on the size of the potatoes used, so it’s important to check them by pricking with a fork. Alternatively, you can use a pressure cooker to halve the cooking time.
While the potatoes cook, turn your attention to the zucchini. Wash them thoroughly and dry them well. Trim the ends and slice them into thin rounds, approximately 2-3mm thick. Using a mandolin slicer makes this step easier and more uniform.
Once sliced, arrange the zucchini in a shallow, wide dish, slightly overlapping the slices. Drizzle 20g of olive oil over the zucchini, ensuring that each piece is coated. This will help preserve their vibrant green color when cooking. Preheat a grill pan and, when it’s hot, add the zucchini slices. Grill them for 1-2 minutes on each side, turning them halfway through with tongs for even cooking. Once done, transfer the grilled zucchini back to the same dish and set it aside.
Next, prepare the salmon. Using a kitchen pin or tweezers, carefully remove any bones from the fillets. Cut the salmon into thin strips, then dice them into 1cm cubes. Set the diced salmon aside.
By this point, the potatoes should be fully cooked. Drain them and, while they’re still hot, use a potato masher to mash them in a large bowl. If you used new potatoes, there’s no need to peel them before mashing. Add a pinch of white pepper to season and sprinkle in the smoked salt to enhance the flavor. Next, incorporate the diced salmon into the mashed potatoes, followed by an additional 20g of olive oil. Mix everything together thoroughly.
Now, it’s time to assemble the timbale. Prepare your molds by lightly greasing them and lining the edges with the grilled zucchini slices, starting from the center and working outward in a radial pattern. Once the zucchini lines the mold, begin to layer the mashed potato and salmon mixture into the center. Gently press the mixture down to pack it tightly. Once filled, sprinkle a little more salt on top.
Arrange the filled molds on a baking sheet and place them in a preheated oven at 180°C (350°F) for 15 minutes (or 160°C for 6 minutes if using a fan-assisted oven). The timbales should be golden and crisp on the outside.
Once baked, remove the timbales from the oven and allow them to rest for a few minutes to set. This will help them hold their shape when removed from the mold. After resting, carefully turn them out onto a serving plate, and your Salmon and Zucchini Timbales are ready to serve.
This elegant dish can be served as an appetizer for a special dinner, combining the flavors of smoky salmon, tender zucchini, and creamy potatoes in each bite. Enjoy!
