Salmon and Zucchini Timbale

The salmon and zucchini timbale is an elegant and tasty dish, perfect for a special occasion. Here’s how to prepare it.

Ingredients

• 300 grams of smoked salmon slices
• 2 medium zucchinis
• 200 grams of ricotta cheese
• A bunch of fresh dill
• Grated zest of 1 lemon
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by washing the zucchinis and cutting them into thin slices with the help of a mandoline or a sharp knife.
2. Heat a pan with a drizzle of oil and grill the zucchini slices until they become lightly golden on both sides. Season them lightly with salt and set aside.
3. In a bowl, mix the ricotta with finely chopped dill, grated lemon zest, salt, and pepper to your taste.
4. Now take individual molds (if you have silicone ones it will be easier to unmold the timbales) and line the inside with the slices of smoked salmon, letting them overhang at the sides.
5. Within the lined molds, alternate layers of flavored ricotta and grilled zucchini until the molds are filled.
6. Fold the overhanging parts of the salmon into the mold, covering the filling.
7. Put the timbales in the fridge for at least one hour before serving to let them set.
8. When ready to serve, invert each mold onto a plate and gently slide them out to unmold the timbale.

Curiosity

The salmon and zucchini timbale can be personalized in many ways. For an Italian touch, you could add freshly chopped basil to the ricotta mixture for a flavor that recalls the freshness of the Mediterranean. Or, you could arrange a bed of mixed salad under the timbale when serving to add crunchiness and color.