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Ingredients for making timber

  1. Lightly salted peeled salmon fillet 300 gr.
  2. Cream cheese classic processed ("Orbit" is suitable) 100 gr.
  3. Soft cheese 15% 150 gr.
  4. Cream 33% 100 gr.
  5. Crab meat 200 gr.
  6. Fresh dill greens 150 gr.
  • Main Ingredients
  • Serving 4-6
  • World Cuisine Brazilian Cuisine


Knife, Cutting board, Portion baking tins (if not, you can use glasses or small cups), Food wrap, Blender, Tea spoon (dining room), Scissors, Kitchen towel

Cooking timber:

Step 1: We prepare improvised molds and fish.

The portioned form as such does not need to be prepared. If there is no form, and you can use cups or glasses (as an option, wide piles), then the dishes should be thoroughly washed and dried. Cut the cling film into squares so that they completely cover the form from the inside and the centimeter edges hang by 3. The molds are ready. Salmon fillets we get out of the packaging and cut into strips. Now I will explain which ones. One strip should completely cover the bottom of the dishes, i.e. in a pile we need a strip of fish with a width of no more than 3-4 cm. The second strip will be superimposed with a cross on the first. The length of the strips should be enough for the edges of the fish hanging down by 2-3 cm from the edge of the form, at the same time, the strip rests tightly on the sides of the form. Solid geometry and math! When a fish is laid out in each form, you can start filling for the fish.

Step 2: prepare the creamy filling.

We sort crab meat into fibers. Shred dill, put off part. In a blender, grind and mix processed cheese and soft cheese, pour cream, pour greens and whip. Then add the crab meat and just mix. The meat fibers will play the role of a “binder”. A teaspoon fill out the form with fish filling close to. The edges of the fish cover the filling on top also crosswise. And on top we stretch the cling film. We turn the form on the head and put it in the refrigerator for an hour and a half or two.

Step 3: serve the Timbali cold appetizer!

When in two hours you get the molds the filling will harden, and it will be possible to take out the timbali from the mold. To do this, open the edges of the film and pull out of the mold. Just be careful can abruptly jump out. Pull out the timber and you can remove the film. You’ve got some kind of barrels. We spread them on a plate and sprinkle with the remaining greens. Our tymbali is a delicate creamy fish appetizer. Done! Enjoy your meal!

Recipe Tips:

- - If for some reason you did not find processed cheeses, then you can use cheeses in bathtubs, such as Hohland, but always classically, without flavoring;

- - Instead of salmon, you can use any red fish, the main thing is that the fillet should be pitted;

- - You can also put salted cheeses in the filling, to your taste.


  1. Gall

    Speaking frankly, you are absolutely right.

  2. Zolojar

    Yeah, got caught!

  3. Abayomi

    there are still many variants

  4. Meztilrajas

    Sorry for intervening, I also want to express the opinion.

  5. Jugis

    There are small remarks, of course ... But in general, everything is true. Good blog, added to favorites.

  6. Nell

    Here so history!

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