Salmon, kiwi & crème fraîche verrines

Published: January 2, 2026 by Taste of France Editors 606

If you are craving something bright and unfussy after the indulgence of Christmas, these salmon, kiwi and crème fraîche verrines are just the ticket. Smoked salmon brings that classic French festive touch, while winter kiwi adds a clean, juicy freshness that lifts every spoonful. Finished with a cloud of whipped crème fraîche and a crisp sprinkle of Granny Smith apple, they look wonderfully refined yet take barely any time to assemble. Serve chilled as a starter for a small supper, or as chic nibbles with a glass of fizz.

Salmon, kiwi & crème fraîche verrines

80 g smoked salmon
1 kiwi
100 g Isigny A.O.P. crème fraîche (40% fat)
1 slice Granny Smith apple
Salt
Pepper

Cut the smoked salmon into small pieces.
Peel the kiwi and dice it finely.
Mix the salmon and kiwi, then spoon into verrine glasses.
Whip the thick crème fraîche with an electric whisk at full speed until firm. Season with salt and pepper.
Place a quenelle of whipped cream on top of each verrine.
Dice the thin apple slice into short matchsticks and scatter over the verrines.
Chill until ready to serve.

Appetizer, Starter

Recipe courtesy of the Isigny-Sainte-Mère dairy in Normandy. www.isigny-ste-mere.com

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