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

Method

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.

The author: Victoria Koning

Victoria enjoys travel, writing, photography and has oodles of IT experience. Born in Cape Town, she worked in Johannesburg, lived in the Netherlands and now calls Cotignac home (see Tours and Tales.com). Inspired by "following a dream" Victoria loves sharing the Mirabeau story and fab wines. Having Dutch as a second language is surprisingly useful. View more posts by Victoria