Salmon timbales with prawns, spinach and pine nuts
Published on 13 February 2016
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Ingredients
INGREDIENTS FOR 4 PEOPLE
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Method
The preparation remains in its original order; guided mode is not available for this structure.
I remove bones and skin salmon with a sharp knife between flesh and skin.
Alternatively, turn over and gently pull raised skin, holding with kitchen paper for grip.
I cut slices about 1 cm, lay on board and add salt and pepper.
I cover with film and flatten lightly with a meat mallet.
I oil 8 cm food rings on parchment squares and line sides with 3 salmon slices, pressing with no gaps.
I shell and devein king prawns.
I put 3 on the bottom.
I add a little spinach and toasted pine nuts.
More spinach, pressing lightly.
I finish with pine nuts and oil.
I put timbales on a tray.
I bake at 180°C for about 15 minutes. Serve spinach-side up or inverted to show prawns.
I peeled and finely diced potatoes, microwaved with water for 5 minutes, drained and finished in butter, sage and salt in a pan.
Alternatively, turn over and gently pull raised skin, holding with kitchen paper for grip.
I cut slices about 1 cm, lay on board and add salt and pepper.
I cover with film and flatten lightly with a meat mallet.
I oil 8 cm food rings on parchment squares and line sides with 3 salmon slices, pressing with no gaps.
I shell and devein king prawns.
I put 3 on the bottom.
I add a little spinach and toasted pine nuts.
More spinach, pressing lightly.
I finish with pine nuts and oil.
I put timbales on a tray.
I bake at 180°C for about 15 minutes. Serve spinach-side up or inverted to show prawns.I peeled and finely diced potatoes, microwaved with water for 5 minutes, drained and finished in butter, sage and salt in a pan.
Original source: https://incucinaconlilly.com/2016/02/13/tortino-di-salmone-con-gamberi-spinaci-e-pinoli/
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