Smoked Trout Timbales With Red Pepper Sauce

• 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)

1. For Timbales:.
2. Preheat oven to 350u0b0F.
3. Remove any skin & bones from trout & flake the flesh.
4. Blend or process cheese, egg, egg yolk, juice, trout & salmon till just combined well & fold in cream.
5. Divide into 4 greased dishes of approx 1/2 cup capacity & cover w/greased foil.
6. Place dishes in shallow baking dish & pour enough water into baking dish to come halfway up the sides of the dishes.
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. For Red Pepper Sauce:.
9. Melt butter in med saucepan, add onion + peppers & cook over low-heat for about 10 min (stirring occ) till peppers are soft.
10. Add flour, stir constantly over heat for 1 min & remove from heat.
11. Gradually stir in water & stock cube granules. Return to heat & stir constantly over high-heat till mixture boils & thickens.
12. Allow to cool a few min, blend or process till smooth, strain & set aside till needed.
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.

trout, cream cheese, egg, egg yolk, lemon juice, salmon, cream, red pepper, butter, onion, red peppers, flour, water, vegetable stock cube

Taken from www.food.com/recipe/smoked-trout-timbales-with-red-pepper-sauce-235961 (may not work)