Salmon and Zucchini Timballo

The salmon and zucchini timballo is an elegant and flavorful dish, perfect for a special occasion. Here’s how to prepare it.

Ingredients

• 300 grams of smoked salmon slices
• 2 medium zucchini
• 200 grams of ricotta
• A bunch of fresh dill
• Grated zest of 1 lemon
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste.

Preparation

1. Start by washing the zucchini and slicing them thinly with the help of a mandoline or a sharp knife.
2. Heat a pan with a drizzle of oil and grill the zucchini slices until they become lightly golden on both sides. Lightly salt them and set aside.
3. In a bowl, mix the ricotta with finely chopped dill, the grated lemon zest, salt and pepper to your taste.
4. Now take individual molds (if you have silicone ones it will be easier to unmold the timballi) and line the inside with slices of smoked salmon, letting them overhang the sides.
5. Inside the lined molds, alternate layers of flavored ricotta and grilled zucchini, until the molds are filled.
6. Fold the overhanging parts of the salmon towards the inside of the mold, covering the filling.
7. Place the timballi in the fridge for at least an hour before serving to allow them to set.
8. When ready to serve, invert each mold onto a plate and carefully remove them to unmold the timballo.

Interesting Facts

The salmon and zucchini timballo can be customized in many ways. For an Italian touch, you could add some fresh chopped basil to the ricotta mixture, for a flavor that recalls the freshness of the Mediterranean. Or you could place a bed of mixed salad under the timballo when serving to add crunch and color.