Creamy Salmon and Zucchini Timbales Recipe
Creamy Salmon and Zucchini Timbales
Total time: 30 to 60 minutes

Preparation time: 20 minutes
Cooking time: 40 minutes

Difficulty: Easy
Chef's Note

For a delicious variation, substitute broccoli or leeks for the zucchini.
If you’d like to serve the timbales unmolded, use silicone molds and wait until they are completely cold.

For 6 servings

- 400 ml (1 1/2 cups) milk
- 80 g (3 oz.) quick tapioca
- 3 eggs
- 100 g (6 tbsp.) crème fraîche
- 2 zucchini, diced
- 160 g (6 oz.) smoked salmon, in thin strips
- Salt and pepper
  1. Preheat the oven to 180° C (350° F). Butter 6 individual ramekins or timbale molds. 
  2. Cook the quick tapioca in the hot milk as directed on the box, stirring constantly. Cool to lukewarm.
  3. Separate the yolks and whites of the eggs.
  4. Add the yolks and crème fraîche to the quick tapioca. Mix well.
  5. Add the zucchini and smoked salmon. Season and mix well.
  6. Beat the egg whites to stiff peaks and fold them gently into the batter. Pour into the ramekins.
  7. Bake in a water bath for 40 minutes.
  8. Serve the timbales warm in the ramekins.
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