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Smoked salmon verrines
Smoked salmon verrines

Smoked salmon verrines

Preparation 15 minutes
Cooking time none
Servings 4 to 6


  • 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


  1. In a bowl, mix together the cucumber, sour cream and horseradish.
  2. Season with salt and pepper.
  3. Stir and set aside.
  4. In another bowl, mix together the smoked salmon, red onion, capers and dill.
  5. Stir and set aside.
  6. With a teaspoon, distribute half of the cucumber mix among the verrines.
  7. Then add all of the smoked salmon mix.
  8. Finish with the rest of the cucumber mix.
  9. Garnish with the smoked salmon julienne and the salmon roe.
  10. Decorate with sprigs of dill.
  11. Serve as an appetizer or at a cocktail party.
Availability in stores