Offer a gift certificate!

Fresh salmon and mixed vegetables, cooked instantly with a saffron cream.

Tapas, Salted

Mixed vegetables cooked in butter, topped with a piece of raw salmon, cooked with a hot saffron cream.


Recipe for 24 Tapas

For the verrine

360 Gr
Salmon filet skin-off
1 Unit(s)
1 Unit(s)
1 Unit(s)
150 Ml
White wine
200 Ml
Cream 35%
5 Ml
2 Unit(s)
6 Sprig(s)
50 Gr
  • Salt and pepper
  • Butter

Preparation time: 45.00 min

  • For the preparations

    Peel the carrots and cut them in 5 centimeters long sticks, repeat this process for the leeks ass well as the zucchinis. Cut all the vegetable sticks into cubes. Cut the salmon in pieces roughly 2cm cubed. Finely chop the shallots and the chives.

  • For the vegetables

    In a large skillet on high heat, add a bit of butter.  Cook the vegetables until they are soft but retain a small amount of crunch.  Season to taste.

  • For the salmon

    In a sauce pan, sweat the shallots then deglaze with the white wine, add the saffron and reduce it by 3/4. Add the cream and let it cook on medium heat for 4 to 6 minutes.  Season to taste.

  • For the plating

    In 24 verrines, put a table spoon of vegetables, place the salmon on top and finally pour the hot saffron cream over top. Garnish with chives.

« Make your recipes while having fun with friends or colleagues. »

Class with similar recipe

Saturday, September 5th14:30 to 17:30
Quebec city
85$ / pers.


Chic Tapas + 2 glasses of wine

  • Grandmother chocolate mousse, crunchy white chocolate marbles
  • Chorizo Quesadillas, cherry tomatoes, Monterey Jack cheese, Mexican salsa
  • Fresh salmon and mixed vegetables, cooked instantly with a saffron cream.
  • Pâté chinois with duck confit and truffle infused mashed potatoes.
  • Toasted bread, whipped goat cheese, candied tomatoes, roasted onion and minced beef with spices
More information
4 / 8

85$ / pers.
4 places disponibles

Share this unique and tasty

Private and Corporate Events