Spinach and Salmon Timbales

These make for a great light and healthy lunch, I have had them for my dinner before and gave myself 2 rather than 1. They are very easy to make and are very low in fat.


Ingredients

1 Bunch English Spinach, washed (about 1kg)

Filling

250g Canned salmon, drained
120g ricotta cheese
2 Tablespoons chopped chives
2 Tablespoons fresh parsley, finely chopped
1 Egg lightly beaten
Pepper to taste


Method

1. Boil, steam or microwave spinach until just tender, drain and allow to cool

2. Select largest spinach leaves, and line four lightly greased ramekins of about 1 cup capacity. Make sure and leave some of the leaves overhanging the top to fold over and encase cheese mixture.

For the Filling

1. Squeeze as much liquid as possible from remaining spinach and chop finely.

2. Blend or Process salmon, ricotta, chives, parsley and egg. Mix in chopped spinach and season with pepper.

3. Spoon mixture into prepared ramekins. Fold spinach leaves over the top.

4. Bake at 180c for 30 Min's or until set.

All photos taken by me unless otherwise stated.