Smoked Salmon, Crab and New Potato Timbales

For an elegant seafood starter try Andrew Nutter's smoked salmon timbales, filled with a rich crab mixture
By Andrew Nutter
Smoked Salmon, Crab and New Potato Timbales
  • Rating:
  • Serves: 4
  • Prep Time: 25 minutes plus at least 3 hrs chilling
  • Effort: easy



  • 225 g smoked salmon, finely sliced and cut into strips
  • 225 g fresh cooked crab meat, half brown/half white meat
  • 175 g new potatoes, boiled and finely diced
  • 2 spring onions, finely chopped
  • 1 tbsp chopped chives
  • 3 tbsp mayonnaise
  • 1 tsp lemon juice
  • black pepper
  • chives, to garnish

For the sauce:

  • 6 tbsp natural yogurt
  • good squeeze lemon juice
  • black pepper


1. Line four 150ml ramekins with cling film. Line the ramekins with smoked salmon strips, draping the excess smoked salmon over the rims of the ramekins.

2. Mix together the crabmeat, new potatoes, spring onions, chives, mayonnaise and lemon juice in a bowl. Season with salt and freshly ground pepper.

3. Divide the crab mixture evenly among the ramekins and press it down firmly. Fold over the excess smoked salmon, covering the filling. Cover with cling film and chill in the refrigerator for at least 3 hours.

4. To make the sauce mix the yogurt with enough lemon juice to give a sharp flavour. Season generously with salt and freshly ground black pepper.

5. Carefully turn out the smoked salmon timbales onto four serving plates. Drizzle with the yogurt sauce and garnish with chive lengths.

Rate This Recipe