Page 43 - British Hen Welfare Trust - Chicken & Egg Issue 3

Egg & smoked salmon timbales
Serves 4
Time required 30 mins
Per portion:
306
Kcal
26.3
g fat
(12.9
g saturated)
Smoked salmon 175g (6oz),
cut into thin strips
Lemon juice 1 tbsp
Freshly ground black pepper
Eggs 3
Double cream 150ml (¼
pint)
Melba toast to serve
(
optional)
1
Preheat the oven to 180ºC/350ºF/Gas 4. Thoroughly butter four 150ml (¼
pint) ramekins and set them on a baking sheet. Put the salmon strips in a
bowl, toss with the lemon juice and season with pepper. Divide between the
ramekins.
2
Beat the eggs with the cream, then carefully pour into the ramekins. Bake
for 20–25 minutes or until puffed and just set. Serve the timbales at once
with warm Melba toast, if using.
Cook’s tip
To make Melba toast, grill 4 slices of white (or brown) bread on both sides.
Trim the crusts and very carefully cut each slice of toast in half horizontally.
Cut the bread in half diagonally and pop back under the grill until toasted and
crisp. Watch the toast as this doesn’t take very long!
Recipe taken from
.