Salmon roulette

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Salmon Wellington or Salmon en Croute, a gourmet dish with a festive touch. Take your dinner to the very next level, and impress your party guests this Christmas with this restaurant-style salmon recipe. #salmonrecipes , #christmasfood , #salmonwellington, #salmonencroute, #gourmetrecipes Salmon Wellington Recipe, Honey Mustard Chicken Breast, Mustard Chicken Breast, Salmon En Croute, Salmon Wellington, Side Dishes For Salmon, Salmon Dishes, Minced Meat, Salmon Recipe

Salmon Wellington or Salmon en Croute, a gourmet dish with a festive touch. Take your dinner to the very next level, and impress your party guests this Christmas with this restaurant-style salmon recipe. #salmonrecipes , #christmasfood , #salmonwellington, #salmonencroute, #gourmetrecipes

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Salmon Roulette, Salmon Habitat, Smoked Salmon Rosettes, Italian Herb Salmon, Citrus Herb Salmon, Salmon Cream Cheese, Salmon Spinach, Lemon Rind, Frozen Spinach

GREEN is the colour of life and renewal, nature and energy. For me it’s the colour of freshness which we miss here during summertime. 💚SPINACH roulette & SALMON 💚 is the green answer to the dry grass outside😈 You don’t need much, in fact it must be there in your fridge all along.

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Fancy Sushi Rolls, Salmon Rolls Recipe, Salmon Sushi Rolls Recipes, Sushi With Salmon, Salmon Sushi Recipes, Sushi With Smoked Salmon, Salmon Roll Sushi, Salmon Cream Cheese Sushi Roll, Spicy Salmon Roll

Salmon-intensify sushi roll with salmon sashimi as the filling along with fresh avocado and cucumber. The roll is made in uramaki style and then wrap-around by beautifully vibrant salmon slices. Eat it raw, with sauce and spicy mayo or bake it for mouthwatering flavor.

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Rillettes Recipe, Salmon Rillettes, Steamed Salmon, Smoked Salmon Spread, Terrine Recipe, Salmon Spread, Pate Recipes, Charcuterie Spread, David Lebovitz

Adapted from Cooking At Home on Rue Tatin by Susan Loomis This has become one of my top go-to recipes. If you don’t live in France, it’s kind of exciting to introduce guests to rillettes and they’ll immediately think you’re very sophisticated (although that strategy hasn’t worked for me around here.) I serve it with toasted slices of baguettes, but it would be tasty with dark rye or heaped on hearty crackers.

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