After a hectic Festive season, this delightful salmon and shrimp dish is ideal as an apéro, starter or light meal. Browsing through the interwebs, I got the inspiration from a BBC Good Food recipe using prawns, which also looks yummy. While this isn’t a Provençal dish, salmon and shrimps are particularly popular here. And instead of fresh “raifort” which can be difficult to find (and prepare – see How to Prepare Horseradish Yourself), I found some delicious horseradish cream at our new Intermarché in Montfort.
Ingredients for 12 apéro/starters
- 300g (10 slices) salmon
- 600g (3 boxes) shrimps – cooked, peeled
- Horseradish cream/sauce
- Crême fraiche
- Rocket or curly lettuce leaves
- Salt & pepper for seasoning
- Zest of a lime
- Place the sparkling, pretty glasses onto a tray.
- Slice the salmon into long thin strips.
- Mix the crême fraiche and horseradish cream to taste, depending on how hot the horseradish is. With the Colmans Horseradish cream, I used half/half. For the kids, I just used crême fraiche. Add a dash of salt and pepper.
- Gently fold the shrimps into the creamy sauce.
- Then layer the ingredients into the glasses. Starting with a strip of salmon, followed by a dollop of shrimps, then a few leaves of rocket (or curly salad) and repeat the process until the ingredients are used up. Clean up any spills with paper towel so each glass looks beautiful.
- Finely grate some lime skin over each glass.
A very fresh and delicious dish best served with a generous helping of crisp, dry Provence Rosé wine.