Name: Rice Timbales with Salmon Eggs
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Ingredients: 300 g of Carnaroli rice; 100 g of salmon eggs; 1 onion; 3 dried tomatoes; 150 ml of dry white wine; 1 bunch of chives; 2 vegetable broth cubes; 12 black olives; 1 tablespoon of mayonnaise; extra virgin olive oil; salt, pepper

Ingredients

Preparation

1. Measure the rice in 2 times its volume of water and bring to a boil with the vegetable broth. Remove from heat.

2. In a large saucepan, heat extra virgin olive oil. Add the chopped onion and diced dried tomatoes; cook for 5 minutes.

3. Add the rice and its water. Mix and add the wine. Cover and cook over very low heat until the rice has absorbed all the liquid. Remove from heat and let cool.

4. In a large bowl, mix the mayonnaise, chopped chives, and rinsed and chopped olives. Season with salt and pepper. Add the cold rice and mix gently.

5. Line molds with plastic wrap. Pour the rice mixture into the molds, pressing with the back of a spoon. Refrigerate for 1 hour.

6. Unmold the rice timbales onto plates. Place a little salmon eggs on top and serve.

Rice Timbales with Salmon Eggs

Preparation: 25 min

Cooking: 25 min

Servings: 6

Rice timbales with salmon eggs are an elegant starter that impresses with its presentation and flavors. Combining scented rice, olives, and salmon eggs, it’s a refined dish that can be prepared in advance. Perfect for special occasions, this savory dessert will delight your guests and bring a touch of sophistication to your table.