Smoked trout timbales with red pepper sauce

1 smoked trout (250g)

flake

Process until just combined

Divide into 4 greased dishes (1/2 cup capacity), cover with greased foil. Place dishes in shallow baking dish, pour enough boiling water into baking dish to come halfway up sides of dishes. Bake in moderate oven for about 40 minutes or until firm. Turn timbales onto serving dishes, serve with sauce.

50g smoked salmon

chop

125g cream cheese

1 egg

1 egg yolk

1 tablespoon lemon juice

1/3 cup cream

lightly whip

Fold in

red pepper sauce

30g butter

Make sauce. Process then strain.

May be prepared a day ahead. Before serving, reheat without boiling.

1 medium onion

2 red peppers

1 tablespoon flour

1 1/2 cups water

small vegetable stock cube