Sweet Chilli Smoked Salmon timbales.

Here is what is going to be the starters at the dosing homestead for Christmas.

This was inspired by a Darina Allen thing but I made a few changes namely the chilli.

Smoked Salmon 400g

150 ml Cream

30g Butter

3 Tablespoons Sweet Chilli Dipping Sauce

1 lemon

Lakeshore Whole Grain Mustard with Whiskey

White Wine Vinegar

Olive Oil

Pepper

Salt

Take about 150g of Salmon, the cream the Sweet Chilli salt, pepper, butter, lemon and blend it. Then take one of those round shaper things moulds I think you call them. And shape some grease proof paper in it. Next take a strip of smoked salmon and put it into the mould to create a kind of Smoked Salmon shaped cup with a bit hanging out of the mould. Then spoon some of the mixture into this and fold over. Seal this in the grease proof paper. You should be able to make 5 or 6 of these things. Put in the fridge.

Next take the a table spoon of the oil , 2 table spoons vinegar, 1 tablespoon mustard. I used Lakeshore and stir all together. Use this as a vinegarate when serving. Be liberal with it. Darina say serve this with thinly sliced cucumber surrounding the salmon parcel. So who am I to argue.

Serves about 6.