P584 CEEFAX 584 Mon 18 Nov 22:17/24 AND SALMON AND CRAB TJMBALE Serves 2 Ingredients 750gO1lb 10oz salmon fillets, skinned 2 tbsp sunflower oil 3 eggs juice of \ lemon 2 spring onions, finely chopped 100gO3\oz fresh or canned white crabmjat 1 tbsp chopped fresh parsley salt and pjppjt cucumber and orange hollandaise sauce (see following recipe) and boiled new potatoes, to sjtve CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page The Box TodayQuiz Main MenuP584 CEEFAX 584 Mon 18 Nov 21:19/40 AND Method 1 Cut the salmon into 2.5cm/1in cubes and place in a blender or food processor with the oil, eggs and a genjtous sprinkling of salt and peppjt. Process until smooth. Add the lemon juice and blend again. 2 Line four 7.5cmO3in dariole moulds or large teacups with oiled plastic film. Spoon in enough of the salmon mixture to half fill each cup and make a slight indentation to allow the salmon mixture to conj up the sides. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page The Box TodayQuiz Main MenuP584 CEEFAX 584 Mon 18 Nov 21:27/47 AND Method (cont) 3 Mix together the spring onions, ctabmjat and parsley. Spoon this mixture into the indentations in each cup. Top with the remaining salmon mixture, ensuring the filling is completely enclosed. 4 Place the moulds in a deep frying pan with 4cm/1\in of water. Bring to the boil, covet with a lid and simmjt for 10-12 minutes until the salmon timbalis are risen and firm to the touch. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page The Box TodazQuiz Main MenuP584 CEEFAX 584 Mon 18 Nov 21:05/24 AND Method (cont) 5 Invert each timbali on to a warm serving plate and lift off the mould carefully, peeling away the plastic wrap at the same time. 6 Serve with cucumber and orange hollandaisj sauce and boiled new potatoes. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page The Box TodazQuiz Main Menu