Dice the salmon in very small pieces and place in a bowl. Add the lemon juice, herbs, mustard, capers and 30 ml (2 tbsp) of crème fraîche. Combine and season to taste.
Divide the mixture between 24 cocktail spoons and decorate with the rest of the crème fraîche, lemon zest and black pepper. Serve immediately or store in the refrigerator until ready to serve.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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