Terrines / Hors d'oeuvres

​Verrine de Saumon Fumé et Concombre

with Terrine de Saumon Fumé - Smoked Salmon Terrine

Smoked Salmon & Crème Fraîche topped with Cucumber

Serves 6


(1) 6.5 oz Terrine de Saumon Fumé

(1) 8 oz Crème Fraîche

1 small Cucumber, peeled, seeded and chopped

1 tbsp Chives, finely diced

1 dash Salt

Grissini (breadsticks)

(6) 4-5 oz Clear Glass Containers


Spoon equal amounts of crème fraîche into the bottom of each glass container, careful to keep the inside of the glass clean. Next, take the Terrine de Saumon Fumé out of the refrigerator, unmold and, with a chef’s knife, slice into six equal parts. Use your hands to mold each slice into a round disc and place on top of the crème fraîche. Top with chopped cucumber, chives and a dash of salt.

Serve with grissini.

Credit: 750g.com