Here’s a great way to get rid of fish leftovers in your refrigerator. If you don’t have leftovers, no problem, use canned tuna (or any other canned fish).
First, start with greasing ramekins (I used tallow)
Line ramekins with plastic film
Make sure the smoked salmon or lox is completely defrosted
Line the ramekins, forming a smoked salmon shell
Get some leftover cooked fish filet, or used canned fish
Break down the fish into small flakes using a fork
Add dried spice and mayonnaise. I added dried dill weed, and instead of mayo, I used some leftover tonnato sauce. If desired, you can condiments like capers, sliced olives or chopped pickles.
Blend well with fork, forming a thick paste
Fill ramekins with fish paste
Finish top of ramekins with final layer of smoked salmon
Seal the top with the excess plastic film, and place ramekins in fridge for a few hours to cool and become firm
When ready to plate, turn ramekin over onto serving plate
Remove ramekin and plastic film
Slicing into timbale
Forkful of smoked salmon timbale with mayo