Smoked Salmon Horns with Pear

Smoked Salmon Horns with Pear
  • 4 servings
  • 0:25 Preparation
  • 0:00 Cooking
  • 0:25 Total Time


Add all
  • 4 oz
    (100 g)

    smoked salmon

  • 2

    artichoke hearts, cut in quarters

  • 4

    baby gherkins, sliced

  • fresh basil

  • 1

    pear, sliced

  • fresh dill to taste

  • sauce:

  • 1/4 cup
    (60 mL)

    natural yogurt

  • 1 Tbsp.
    (15 mL)


  • 2 Tbsp.
    (30 mL)

    pear flavored white wine vinegar

  • 2 Tbsp.
    (30 mL)

    Maple syrup

  • 1 Tbsp.
    (15 mL)

    fresh dill, chopped coarsely

  • ground cloves

  • Salt and freshly ground pepper


Lay out slices of smoked salmon.

Place 1/4 of an artichoke heart, 1 slice of gherkin and 1 basil leaf onto each slice of salmon.

Roll into the shape of a cone. Set aside.


Mix all ingredients together until sauce is smooth.

Place salmon cones onto large plate.

Drizzle sauce to taste over the cones.

Garnish with slices of pear and fresh dill.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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