SALMON AND PRAWN TIMBALES WITH CHILLI CUCUMBER

The day I made this salmon and prawn timbales, I did not have time to make the chilli cucumber. It was still very nice. It needs 4 hours chilling in fridge.

INGREDIENTS

16 slices smoked salmon

16 cooked prawns, peeled and chopped

1 tin crab meat, drained

1 cup (250g) sour cream or creme fraiche

2 Tbsp cream cheese

2 Tbsp coriander, chopped

1 Tbsp finely grated lemon zest

1 Lebanese cucumber

1 long red chilli, seeds removed, finely chopped

1/4 (60ml) olive oil

2 tsp soy sauce

1 tsp white wine vinegar

1 tsp caster sugar

Line four 125 ml ramekins or coffee cups with plastic wrap, leaving some overhanging. Line each with 4 salmon slices, leaving enough overhanging to enclose. (Or use two 250 ml ones.)

Place the prawns, crab meat, sour cream, cream cheese, coriander and lemon zest in a food processor, season with salt and pepper and pulse to combine. 

Fill the ramekins with the prawn mixture, cover with the overhanging salmon and enclose with the wrap. Chill for 4 hours until firm.

Meanwhile, use a peeler to shave long strips from the cucumber, turning as you go. Discard the seeds in the centre.

Place the chilli and oil in a small saucepan over low heat. Add the soy, vinegar and sugar and stir to dissolve the sugar.

Season, cool slightly, then add the cucumber to the chilli dressing. Cover and chill for 30 minutes to marinate.

Unmould the timbales onto serving plates, top with chilli cucumber and drizzle with any remaining dressing.

Serves 4 as an entrée or can be used as part of a platter.