Good to know! Order by December 13 to have your purchases delivered in time for December 24.
Agreement in principle reached between the SAQ and the SAQ stores and office employees (SEMB) union. 
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Smoked salmon verrines
Preparation
15 min
Cooking time
None
Servings
4 to 6
Ingredients
- 250 ml (1 cup) English cucumbers, peeled, seeded, and cut into 1 cm (3/8 in.) dice
- 80 ml (1/3 cup) sour cream
- 15 ml (1 tbsp) prepared horseradish
- Salt and freshly ground black pepper
- 220 g (7 oz) smoked salmon, coarsely chopped
- 20 ml (1 heaping tbsp) red onion, thinly sliced
- 15 ml (1 tbsp) capers, coarsely chopped
- 10 ml (2 tsp) fresh dill, chopped + a few sprigs to decorate
- 1 slice smoked salmon, julienned
- 10 ml (2 tsp) salmon or lumpfish roe
Preparation
- In a bowl, mix together the cucumber, sour cream and horseradish.
- Season with salt and pepper.
- Stir and set aside.
- In another bowl, mix together the smoked salmon, red onion, capers and dill.
- Stir and set aside.
- With a teaspoon, distribute half of the cucumber mix among the verrines.
- Then add all of the smoked salmon mix.
- Finish with the rest of the cucumber mix.
- Garnish with the smoked salmon julienne and the salmon roe.
- Decorate with sprigs of dill.
- Serve as an appetizer or at a cocktail party.
