Asparagus and smoked salmon timbales from The Best of Gourmet 1989 by Gourmet Magazine Editors

  • smoked salmon
  • asparagus
  • sour cream
  • dill
  • gelatin powder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chill timbales at least 2 hours and up to 8 hours before serving.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.