Pretty smoked salmon verrines are an easy recipe to make, but look so impressive! Ideal for a light first course for a dinner party.
A dash of care with presentation lifts a simple dish from something straightforward and easy to something a bit special, and these smoked salmon verrines are a perfect example. Even the name can impress: verrine rolls around the tongue impressively (even more so in a French accent), and sounds most professional even though the dish is just ingredients layered in a glass. In the Fuss Free kitchen it is all about obtaining a good effort to glory ratio.
My smoked salmon verrines are perfect for a first course, even an amuse-bouche, or as a part of a brunch, maybe served with some scrambled egg? You don’t need to spend much on the smoked salmon; cheaper offcuts are perfect for this dish, and are sold in most supermarkets.
Primula with prawns my favourite flavour and brings back childhood memories of a Primula sandwich on the beach – way back in the day when the Primula used to come in a metal tube which you really had to squeeze to get the last drops out.
If you don’t like seafood Primula have a range of 6 flavours to choose from, this would also be delicious made with the original or chive flavours.
Pretty smoked salmon verrines are simple to make, but look impressive. Ideal for a light first course for a dinner party. Lightened up with low fat yogurt.
- 3 dsp crème fraiche
- 3 dsp Prawn Primula
- 100 g smoked salmon trimmings finely chopped
- 1 tsp chives
- Lemon zest
- Salt & pepper
Layer a quarter of the smoked salmon at the bottom of a shot glass.
Mix Prawn Primula, crème fraiche, half the smoked salmon, chives, lemon zest and season with salt and pepper.
Spoon the mixture into a layer on top of the smoked salmon, and top with the remaining salmon.
For a fantastic Primula based family feast pair these with gluten free turkey, ham and cheese stuffed twice baked potatoes with a cheesy gooey Primula filling. L
This smoked salmon verrine recipe is sponsored by Primula. All opinions are our own.