SALMON TIMBALLES AND SCALLOPS TARTARE WITH CAVIAR

Salmon Timballes and Scallops Tartare With Caviar image

Provided by Leslie Land

Categories dinner, appetizer, main course

Time 1h35m

Yield Twelve timbales, or four servings

Number Of Ingredients 15

Ingredients

1/4 clove garlic, finely minced
1/2 sweet red pepper, finely chopped, a scant Y cup
2 green or red hot chilies, seeds removed, finely minced, about 2 tablespoons
2 small tomatoes, peeled, seeded and finely chopped but not to mush, a scant 1/2 cup
2 1/2 tablespoons green, fragrant olive oil
1/4 cup minced fresh coriander
1/4 teaspoon salt, if caviar is omitted
1/3 to 1/2 cup fresh lime juice
1/4 pound salmon, cut in 1/4-inch dice
1/4 pound scallops, cut in 1/4-inch dice
Olive oil for the molding pans
12 very thin slices raw salmon, each roughly 3-inches square, about 8 ounces (see note)
2 tablespoons thick creme fraiche
1 tablespoon snipped chives
2 tablespoons very fresh salmon caviar - do not substitute vacuum packed

Steps:

Combine all the marinade ingredients, except the lime juice, in a small deep bowl. Add the salmon and scallop dice, stir well and add just enough lime juice to barely cover the mixture. Cover tightly and refrigerate for 20 minutes.
Lightly oil 12 mini muffin cups, timbale molds or similar vessels roughly one-and-a-half-inches across and one-inch high. Line with squares of plastic wrap, keeping them as smooth as possible.
Line the molds with the thin salmon slices, overlapping if necessary to cover interior completely, letting the excess hang over.
Drain the marinated mixture, pressing hard on the solids to remove all possible liquid, then distribute it among the lined molds. The mixture should mound slightly above the edges. Fold the edges of the salmon liner over the tops, cover with plastic wrap and weight with a heavy cutting board or other flat weight.
Chill the timbales for one or two hours, then remove from molds and reverse to show smooth bottoms. Top each with a dab of creme fraiche, sprinkle with chives and add a half teaspoon of the caviar.

Nutrition Facts : @context http, Calories 521, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 37 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 8 grams, Sodium 783 milligrams, Sugar 4 grams, TransFat 0 grams