Smoked Trout Timbales With Red Pepper Sauce

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 9 ounces smoked trout
• 4 1/2 ounces cream cheese
• 1 egg
• 1 egg yolk
• 1 tablespoon lemon juice
• 2 ounces smoked salmon (sliced thinly & finely chopped)
• 1/3 cup cream
• 3 tablespoons butter
• 1 medium onion (chopped)
• 2 medium red peppers (chopped)
• 1 tablespoon flour
• 1 1/2 cups water
• 1/2 large vegetable stock cube (crumbled)

Recipe

• 1 for timbales:.
• 2 preheat oven to 350°f.
• 3 remove any skin & bones from trout & flake the flesh.
• 4 blend or process cheese, egg, egg yolk, juice, trout & salmon till just combined well & fold in cream.
• 5 divide into 4 greased dishes of approx 1/2 cup capacity & cover w/greased foil.
• 6 place dishes in shallow baking dish & pour enough water into baking dish to come halfway up the sides of the dishes.
• 7 bake for about 40 min or till firm. turn timbales onto serving dishes & serve w/sauce spooned around the timbales & a scant spoon of sauce drizzled over the tops.
• 8 for red pepper sauce:.
• 9 melt butter in med saucepan, add onion + peppers & cook over low-heat for about 10 min (stirring occ) till peppers are soft.
• 10 add flour, stir constantly over heat for 1 min & remove from heat.
• 11 gradually stir in water & stock cube granules. return to heat & stir constantly over high-heat till mixture boils & thickens.
• 12 allow to cool a few min, blend or process till smooth, strain & set aside till needed.
• 13 notes: the recipe notes that the timbales are best prepared just b4 serving, but that the sauce can be prepared a day ahead, kept refrigerated & rewarmed -- reheat without allowing mixture to boil.