Smoked Salmon and Goat Cheese Timbale
Try this dish as a salad, first course, or light summer entrée. It pairs well with white wines and or sparklers with a medium acidity and big fruit such as our 2002 Napa County/Sonoma County Cabernet Sauvignon. Serves four.

8 oz. Smoked Salmon, Cold smoke Nova Scotia style sliced very thin
8 oz. Goat cheese, plain
8 oz. Mache
20 ea. Cherry tomatoes, cut in half
2 Tbl. Capers
¼ cup Extra-virgin Olive oil
2 Tbl. White balsamic Vinegar
1 ea. Shallot, minced
1 Tsp. Chives, chopped
1 Tsp. Strong Dijon mustard
Salt and Pepper to taste

Preparation: In a small mold or ramekin (2 1/2 inch diameter by 1 inch deep approx) line with plastic wrap and then line this with a single layer of smoked salmon slices, over lapping enough to fold over to seal timbale. Fill each with Goat cheese, folding salmon over to seal. Refrigerate for 20 minutes, this step can be done a day before.

In a small mixing bowl add mustard, shallots, vinegar, chives along with salt and pepper and one tablespoon of chopped capers. Whisk ingredients, then drizzle in olive oil slowly, whisking continuously to incorporate oil. Now to Mache and tomatoes in dressing. Arrange on four plates and top with smoked Salmon and goat cheese timbale. Sprinkle each with the remaining capers and serve immediately.

These recipes are provided for your enjoyment. Artesa does not have a restaurant on-site.