Access to SAQ Inspire personalized services and store inventories are unavailable at the moment.
Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days. 
Favourite store:
More details
Less details
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.
