Recipe: Smoked Salmon Verrines

Ingredients

• 3 dessertspoonscrème fraîche
• 3 dessertspoonsPrawn Primula
• 100 g, finely choppedsmoked salmon trimmings
• 1 tspchives
• to tastelemon zest
• to tastesalt and pepper

Instructions

1. 1

   Add the salmon

   Divide a quarter of the smoked salmon between four shot glasses, placing it at the bottom of each.

2. 2

   Mix the filling

   Combine the Prawn Primula, crème fraîche, half of the remaining smoked salmon, chives and lemon zest. Season with salt and pepper.

3. 3

   Layer and finish

   Spoon the mixture over the salmon in each glass, then finish with the remaining salmon.

What are smoked salmon verrines?

A verrine is a small layered dish served in a glass; the name comes from the French word for a small glass. This version pairs smoked salmon with a creamy, savoury filling in individual portions.

The clear glasses show off the layers, making a simple no-cook starter look polished. Lemon zest and chives bring a fresh note to the rich salmon and dairy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 89 calories, 5g protein, 0g carbs, 7g fat.

The smoked salmon and the Prawn Primula and crème fraîche provide most of the protein and fat, while the recipe contains very little carbohydrate. Serve with salad or cucumber for freshness, or add a slice of bread if you want a more substantial starter.

Choosing the salmon

Trimmings: finely chopped smoked salmon works well here because it is easy to layer and mix into the filling. Check for any small bones before using.

Keep some aside: the method divides the salmon between the base, filling and topping. Set out those portions before assembling so the final layer is not used up early.

Mixing the creamy layer

Smooth mixture: stir the Prawn Primula and crème fraîche together with the salmon, chives and zest until evenly combined. Season gradually, since smoked salmon can already be salty.

Lemon zest: use finely grated zest and avoid adding the bitter white pith. Taste the mixture before layering and adjust the pepper or zest if needed.

Building neat layers

Base layer: divide the first portion of salmon evenly between the glasses. A small spoon helps keep the sides clean.

Filling and top: spoon the creamy mixture over the base, then add the reserved salmon. For a tidy finish, wipe any smears from the inside rim before serving.

Serving the verrines

Serve the glasses chilled as a light first course. Their small portions pair well with crisp leaves, cucumber or a slice of bread.

For a dinner party, assemble them shortly before serving or cover and chill them until needed. Add the top layer of salmon close to serving time for the freshest appearance.

Recipe notes & tips

• Chop the smoked salmon finely so it sits neatly in the glasses.
• Divide the salmon into portions for the base, filling and topping before you start.
• Season the mixture after adding the salmon, then taste before adding more salt.
• Use a fine grater for the lemon zest and leave out the bitter white pith.
• Chill the glasses before serving for a cool, refreshing starter.

Variations

• Add cucumber: fold a little finely diced cucumber into the creamy mixture for extra crunch.
• Use dill: replace the chives with chopped dill for a different herb note.
• Add black pepper: finish each glass with a fresh grind just before serving.
• Make smaller portions: layer the mixture into tiny glasses for canapé-sized servings.

Common mistakes to avoid

• Overseasoning: taste the filling first because smoked salmon can be salty.
• Coarse salmon pieces: chop the trimmings finely so the layers are easy to spoon.
• Uneven layers: divide the salmon before assembling to leave enough for the topping.
• Messy glass sides: spoon carefully and wipe the rims before serving.
• Adding too much lemon pith: grate only the coloured zest to avoid bitterness.

How to store

Cover and refrigerate any assembled verrines, then eat within 24 hours. Keep them chilled and do not leave them at room temperature for an extended period; these layers are best served cold rather than reheated.

Frequently asked questions