Salmon and Fusili Verrines with Sorrel Sauce Recipe
Salmon and Fusili Verrines with Sorrel Sauce
Total time: 15 to 30 minutes

Preparation time: A few minutes
Cooking time: About 20 minutes

Difficulty: Easy
For 6 servings

- diced smoked salmon or fresh salmon, poached or steamed
- 300 g (10 oz.) sorrel sauce
- 3 tsp. crushed walnuts
  1. Cook the pasta al dente so that it is not mushy.
  2. Cut the smoked salmon into thin strips or buy diced salmon.
  3. Prepare the sauce, then pour some into the bottom of each glass serving dish.
  4. Add the pasta and salmon in alternate layers. Top with some crushed walnuts.
  5. Serve with warm with long small spoons that will reach the bottom of the verrines, allowing your guests to mix the sauce with the salmon and pasta.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_G *****