Recipes - Starters
Stilton and Smoked Salmon Timbales with Horseradish
Smoked salmon and Stilton are a familiar sight on the English table. Both have a stylish presence and a flavour that is complemented with horseradish. Serve these elegant timbales as a starter or light main course.
- 75g/3 oz Stilton cheese, rind removed and crumbled
- 6 tbsp red lentils
- 1 stalk celery, finely chopped
- 200g/7 oz smoked salmon
- 110g/4 oz light cream cheese
- 1 tbsp creamed horseradish
- 2 tbsp milk
- 350g/12 oz new potatoes
- 110g/4 oz baby sweet corn
- 1 bag mixed green salad
- 5 tbsp rapeseed oil or vegetable oil
- 1 tsp grainy mustard
- 2 tsp lemon juice
1. Line the insides of four tea cups (or cup-sized timbale moulds) with clear plastic wrap, then line each cup up the side with smoked salmon. Set aside.
2. To make the filling, cover the lentils with boiling water and simmer for 10 minutes until soft. Cool under running water, drain and place in a bowl with the celery, Stilton, cream cheese and horseradish.
3. Combine these ingredients and adjust to a dropping consistency with milk. Fill the lined tea cups and refrigerate while you cook the new potatoes and warm the sweet corn.
4. Turn the smoked salmon timbales out onto four large plates, scatter the salad all around, then place the still warm potatoes and sweet corn randomly through the salad.
5. To finish, combine dressing ingredients and trickle over the leaves. Top each timbale with 2 chives and freshly ground black pepper to taste.
Recipe by Steven Wheeler for the Stilton Cheese Makers' Association