Mini salmon cream appetisers

Recette - Mini salmon cream appetisers - La Belle Iloise
Perfect for an aperitif with friends!

recipe_people 6

Preparation Time

recipe_clock 20 min

Cooking Time

recipe_cooking None

What you need for this recipe


All ingredients
  • 2 tins 1/13 (120 g) la belle-iloise salmon and tarragon cream For the cucumber coulis:
  • 120 g cucumber
  • 45 g firm cream cheese
  • 1/2 teaspoon chopped mint
  • 1 pinch of salt
  • 2 twists of the pepper mill
  • A dash of olive oil For the whipped cream:
  • 1 small teaspoon of mustard
  • 50 g whipping cream
Let's get started


  1. Blend all the ingredients for the cucumber coulis.
  2. In a large bowl, whip the cream, adding the mustard at the end.
  3. Place 3 teaspoons of coulis in the bottom of 4 shot glasses.
  4. Carefully add a third of a tin of salmon cream to each glass, and then the whipped cream using a piping bag.
  5. Decorate as you like: with quartered cherry tomatoes, chives, poppy seeds, pink peppercorns, etc.
  6. Chill for an hour before serving.
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