Smoked Salmon and Caviar Verrine

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If you’re looking for a show stopping breakfast, this one is hard to beat.

Ingredients

  • 200g smoked salmon
  • Crème fraiche (about six tablespoons)
  • Capers (I like to use about three tablespoons)
  • Two- four teaspoons of caviar
  • Caperberries
  • Lemon
  • Bilinis

Preparation

Mix the crème fraiche and capers with a squeeze of lemon juice. You want this quite thick so a little lemon juice should do it. Cut the smoked salmon into strips and add half to the bottom of two glass serving dishes. Top with half the crème fraiche/caper mix. Take a little caviar (about a teaspoon or two per serving) and place the eggs on top of the crème fraiche, round the edge of the glass so you can see a ‘layer’. Don’t be tempted to add an entire layer of caviar as the flavour is too strong.  Top with another layer of smoked salmon strips and the rest of the crème fraiche/caper mix. Top with two-three caperberries and serve with warm bilinis. Lovely!

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