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Smoked salmon verrines


15 minutes




4 to 6 servings

Smoked salmon verrines
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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.

Suggested pairing

France, 750 ml
Regular price: $53.75
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