Stilton and Smoked Salmon Timbales with Horseradish

• 3oz. Clawson Blue Stilton Cheese, crumbled – Cheese Case
• 1 Tbsp. Bubbies Creamed Horseradish – Aisle 1
• 6 Tbsp. Red Lentils – Aisle 5 Bulk
• 2 Tbsp. Organic Valley Milk – Aisle 1
• 1 Stalk Celery, chopped - Produce Dept.
• 7oz. Shuckmans Nova Smoked Salmon – Meat Dept.
• 4oz. Organic Valley Cream Cheese – Aisle 1
• 5 Tbsp. Spectrum Organic Canola Oil – Aisle 3
• 1 tsp. Woodstock Organic Stone-ground Mustard – Aisle 3
• 2 tsp. Lemon Juice - Produce Dept.
• 8 Chives – Produce Dept.

Line the insides of 4 teacups with clear plastic wrap. Then line up the side of each cup with smoked salmon. Set aside. Make the filling by covering the lentils with boiling water and simmering for 10 minutes. Cool under running water, drain and place in a bowl with celery, Stilton, cream cheese and horseradish. Combine these ingredients and adjust to a dropping consistency with milk. Fill the lined teacups. Refrigerate for 30 minutes. Make dressing by combining canola oil, mustard, and lemon juice. Turn the cups out onto the center of 4 large plates. Drizzle dressing over top. Sprinkle with chives. Great served with salad greens, new potatoes, and sweet corn.

Serves 4