Enjoy this festive dish with another simple gourmet recipe concocted by our dear Chef Christelle in the comfort of your home with the entire family.
Bake the whole bell peppers in the oven at 180 °C until the skin gets slightly brown.
Chop and prepare all the ingredients.
Mix all the ingredients together.
Cut the salmon into cubes.
Add the herbs & spices and mix together.
Peel the skin of the cooled bell peppers then cut into strips.
Dress the side of the verrine with the bell peppers.
Fill with the salmon mixture.
Garnish with lemon and herbs, and serve.