Online Recipe Book

Smoked Trout Timbales with Red Pepper Sauce

4 timbale servings
Prep info
20 min prep + 40 min bake & prep
Prep time
Not set
Cook time
1 hour
Time required
1 hour
Oven preheat


  • For Timbales:
  • 9 oz smoked trout
  • 4.5 oz cream cheese
  • 1 egg
  • 1 egg yolk
  • 1 T lemon juice
  • 2 oz smoked salmon
  • 1/3 c cream
  • For Red Pepper Sauce:
  • 42 g butter (3 T)
  • 1 c chopped onion
  • 2 chopped red pepper (medium)
  • 1 T Flour (Plain)
  • 1.5 c water
  • 1 t crushed vegetable stock cube


For Timbales:

Preheat oven to 350F/Gas 4.

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

Blend or pulse in a food processor the trout, cream cheese, egg, egg yolk, lemon juice, and salmon until just combined well, and fold in the cream.  Divide into 4 greased dishes of approximately 1/2 cup capacity and cover with greased foil.

Place dishes in a shallow baking dish and pour enough water into the baking dish to come halfway up the sides of the dishes.  Bake for about 40 minutes or until firm.

Turn timbales onto serving dishes and serve with the red pepper sauce spooned around the timbales and a scant spoon of sauce drizzled over the tops.

For the Red Pepper Sauce:

Melt butter in medium saucepan, add onion & peppers, and cook over low heat for about 10 minutes, stirring occasionally, until peppers are soft.  Add flour, and stir constantly over medium heat for 1 minute, and remove from heat.  Gradually stir in water & stock cube granules.  Return to heat, and stir constantly over high heat until the mixture boils and thickens.

Allow to cool for a few minutes, then blend or pulse in a food processor until smooth.  Strain, and set aside til needed.


Note from source: The timbales are best prepared just before serving, but the sauce can be prepared a day ahead, kept refrigerated, and rewarmed (reheat without allowing mixture to boil).

SJ Note 26 July 2010: In the future, halve this, use just one kind of smoked fish, and add seasonings to complement the fish (with salmon, use lemon and dill, for example).  Serve with bread to spread this on, and consider reducing the cream cheese.

SJ Note 23 Jan 2011: Thirded(ish) this tonight, and made two timbales out of it.  Just used smoked salmon, sprinkled dill on top (which then became the bottom) since I didn't read these notes til they were put together, naturally.  Spread it on bread.  Very forgiving recipe, all these changes worked great.  Much better with just one per person than two, and much better spread on bread than just trying to eat it straight.