[RECIPE] Smoked salmon timbale with red lentils
When smoked salmon and red lentils are combined in the same dish, the result is awesome – even more so if you add Magnun Sess extra virgin olive oil! This is how this timbale turns out, a fresh, nutritious and very healthy recipe that represents a tribute to Chilean gastronomy, so appreciated by those who are fascinated by the fusion between indigenous and European cuisine.
The lentil-smoked salmon timbale holds an interesting and delicious range of flavors and textures that harbor that fusion of land and sea foods.
According to the Chilean nutritionist Luisa Andrea Solano, “it is a very healthy proposal made with foods that stand out for their contribution in proteins, fiber, vitamins and minerals, as well as lipids that contribute to maintaining optimum cardiovascular health”.
This delicious recipe, a tribute to our beloved Chile, is ideal for consumption by the entire family, especially for those who suffer from diabetes mellitus, as it has ingredients with a low glycemic index.
Since it is a medium-complexity preparation, the smoked salmon timbale with red lentils is perfect for making it with the family, distributing and assigning the different steps involved to each of the members.
Would you like to elaborate it? Here are the ingredients you need to gather and the steps to follow.
INGREDIENTS (4 pax)
- Extra virgin olive oil Magnun Sess Premium (to taste)
- 200 g smoked salmon (whole)
- 8 peeled shrimp
- 1 cup red lentils
- 1 avocado in optimum ripening point
- 1 spring onion
- ¼ of yellow pepper
- ¼ of red pepper
- 1 cucumber
- 1 tomato
- Salt (to taste)
- Lemon and lime juice mixture (to taste)
Cook the lentils in cold water for about 15 to 20 minutes until al dente. Remove them from the heat and strain them to remove all the cooking water. Then put them away in the fridge.
At the same time, wash and chop the spring onion, yellow pepper, red pepper and tomato to make the brunoisse.
Once cold, mix the lentils with the vegetables (except the cucumber) and add the lemon and lime juice dressing. Set aside.
We cut the smoked salmon into small cubes and the avocado (also called avocado in Chile) into strips.
Then we peel the prawns and put them aside.
With the help of a round ring (if it is rectangular it will also work) we proceed to shape the dish. On it, we place the ring and with great care, we proceed to fill it in layers, as follows:
- 1 layer: place 2 to 3 spoonfuls of seasoned red bristles.
- 2 layer: arrange the avocado slices.
- 3 layer: add the cucumbers cut into brunoise or slices.
- 4 layer: place the cubes of smoked salmon.
- Finally, decorate the composition with 1 or 2 peeled prawns and a leaf of curly parsley.
Once all the layers have been arranged, carefully remove the ring and serve this rich timbale with a splash of Magnun Sess Premium extra virgin olive oil, which will bring freshness to the proposal.
That’s the way to put flavor and health into life!
About the author of this recipe…
uisa Andrea Solano Pérez has a Bachelor’s degree in Nutrition and Dietetics and in Food Science and Technology, as well as a Master’s degree in Nutrition Science and a PhD. Luisa Andrea is also a teacher in the Master of Nutrition and Culinary Dietetics in Gastronomy at the Complutense University of Madrid.
You can find her at
- Twitter: @solanoluisa
- LinkedIn: www.linkedin.com/in/luisa-andrea-solano-pérez-7043b538
- Web: luisasolano.com