Smoked Salmon Timbales

Prep: 20 mins | Cook: 30 mins | Serves: 6


250g cream cheese

1/2 cup sour cream

juice of 1 lemon

1/4 cup Angas Park Dried Pears, finely chopped

1 tablespoon capers

1/4 cup dill, chopped

300g smoked salmon


  1. Line 6 x 1/3 cup sauce dishes with plastic wrap. Place cream cheese, sour cream, lemon juice, pears, capers and dill in a bowl and mix well.
  2. Place two slices of salmon in each mould. Top with 1 tablespoon of the cream cheese mixture. Place another slice of salmon in the centre, then top with another tablespoon of mixture.
  3. Fold edges of salmon over mixture to form a parcel. Cover with plastic and refrigerate for at least 30 minutes. Invert to serve.