Smoked Trout Timbales With Red Pepper Sauce

Ingredients

For Timbales

• 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

For Red Pepper Sauce

• 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)

Directions

1. 1

   For Timbales:.

2. 2

   Preheat oven to 350°F.

3. 3

   Remove any skin & bones from trout & flake the flesh.

4. 4

   Blend or process cheese, egg, egg yolk, juice, trout & salmon till just combined well & fold in cream.

5. 5

   Divide into 4 greased dishes of approx 1/2 cup capacity & cover w/greased foil.

6. 6

   Place dishes in shallow baking dish & pour enough water into baking dish to come halfway up the sides of the dishes.

7. 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. 8

   For Red Pepper Sauce:.

9. 9

   Melt butter in med saucepan, add onion + peppers & cook over low-heat for about 10 min (stirring occ) till peppers are soft.

10. 10

    Add flour, stir constantly over heat for 1 min & remove from heat.

11. 11

    Gradually stir in water & stock cube granules. Return to heat & stir constantly over high-heat till mixture boils & thickens.

12. 12

    Allow to cool a few min, blend or process till smooth, strain & set aside till needed.

13. 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.