An eye-catching little dish that can be cooked in just a few minutes for a luxurious starter or canapé

Serves 4 or 6

For the timbales
500 g boneless, skinless fresh salmon, cut into 1 cm cubes
200 g taramasalata
75 g crustless white bread, wetted and squeezed dry
4 shakes Tabasco or piripiri chilli sauce
1 teaspoon celery salt or other seasoning salt
1/2 teaspoon rough-crushed white pepper
1/2 teaspoon olive oil, to oil the moulds

To garnish
75 g salmon keta (also called saviar or salmon caviar)
4 sprigs fresh dill

Pre-heat the oven to Gas Mark 6 (200°C, 400°F). Pulse the salmon 12 times in a food processor until it is roughly chopped but retains some texture. Add the taramasalata, bread and seasonings and process again for 20 seconds to make a mousse-like consistency. Oil six 125 to 150 ml timbale moulds or four 200 ml moulds. Spoon in the mixture, press it down and top with wetted baking parchment. Bake in the oven for 10 to 12 minutes or microwave on high for 2 minutes, leave to rest for 1 minute, then microwave for 2 minutes more. The timbales should be firm but not browned. Turn out and garnish with some keta and dill sprigs. Serve hot, warm or cool.

Recommended wine from Decanter magazine: Tesco Finest Denman Vineyard Reserve, Semillon, Hunter Valley, New South Wales, Australia 2003, Tesco, www.tesco.com. Lots of vibrant fruits with a fresh citrusy scent. A very enjoyable wine with an attractive complexity and delicate aroma.

PHOTOGRAPHS PETER CASSIDY
STYLING ALI BROWN
RECIPES CLARE FERGUSON
FEBRUARY 2006