A salad that I tasted in Martinique and I love the refreshing side. We can serve as a verrine or make it in a salad bowl. For 8 people or 20 verrines: 250 g pasta "pearls" 100g salmon or trout 1 tablespoon ...

Salad with pearls, salmon and prawns

A salad that I tasted in Martinique and I I like the refreshing side. We can serve as a verrine or make it in a salad bowl.
For 8 people or 20 of verrines:
250 g of pasta "pearls"
100g of salmon or trout
1 tablespoon of trout or salmon eggs (not find I replace with eggs of red lumps)
50g of small shrimps (or more ...)
1 shallot (no more otherwise the taste crushes that of other products and it would be a pity)
chives from the garden
salt, pepper and juice of 1/2 lemon
4 tbsp of olive oil
cook pasta 8 minutes in boiling water
Drain and chill under cold water.add 2 tablespoons olive oil and let them cool.
sauce: mix lemon juice, 2 tablespoons olive oil, salt and pepper.
Chop the salmon into pieces.
Wash, dry and chive the chives.
Peel and finely chop the shallot.
Put the pasta in a bowl. salad bowl, add smoked salmon, shrimp, trout eggs, chives, shallot then sauce and mix.
Leave to rest in refrigerator until serving.

Hello, having time to cook, I will resume my blog and develop it ... yes, I have temp ..... a practical recipe .. ingredients: 1 cup of rice, 1 cup1/2 of water, salt, aromatic herbs or not .., 1cac olive oil. Put the oil in ......

recipes simple, fast and according to my mood and my courage ......

Oup's ... no pictures...

You can take the same recipe and 50 people, not one will do the same. So I do it my way ... Some put bechamel and cream, I preferred to put that cream .. Ingredient Spinach frozen or canned (I took the 2 because ......