Salmon Tian with Tangerine Flavour Pearls

Salmon Tian with Tangerine Flavour Pearls

Stunning Salmon Tian recipe with Tangerine Flavour Pearls 

Salmon Tian with Tangerine Flavour Pearls

This recipe looks super impressive and tastes absolutely delicious. It’s quite easy to prepare too. Just get each ingredient ready and you can have them pre-assembled before your guests arrive. Just un-mould and garnish with a little crème fraiche and Tangerine Flavour Pearls. Just perfect for a light lunch or starter for a more formal dinner.

What you’ll need… (4 serves)

  • Potatoes – 400g – peeled, diced and cooked
  • Mayonnaise – around 4 tablespoons of your favourite
  • Dill – a few sprigs – chopped (keep a couple for extra garnish too)
  • Smoked salmon or trout portion – this is what we used
  • Tomato – 1 large – diced
  • Avocado – 1 large ripe and mashed
  • Smoked Salmon slices – 4 slices or around 150g 
  • Crème Fraiche
  • Salt & Pepper
  • Tangerine Flavour Pearls
  • Lettuce – we used Frisee – 2 handfuls is plenty – wash well
  • Dressing – Whatever you have in the fridge is fine or just simply Olive oil, lemon juice and seasoning
  • Mould to assemble x 4  ***SEE NOTES***
  • Baking paper

To do…

***The mould for your Tian is probably the only thing that you will have to really plan for this recipe. You can buy them from kitchen supply stores. Here is one that we found or you could simply create your own by cutting the top and bottom off a few tins (be careful of sharp edges here) or ask someone handy to cut some PVC pipe into 7 -8cm lengths***

Firstly you will need to cook your potatoes. Simply cook them in lightly salted water until tender. Once cool, combine them with chopped dill, mayonnaise and seasoning. Set aside.

Take your portion of Smoked Salmon or Trout and simply flake it up. Check for any bones/skin and season well. Set aside.

Quarter the tomato into wedges and slice out the seedy middle. Dice and set aside.

Mash your avocado. Add in a little Crème Fraiche and season well. Set aside.


Place a sheet of baking paper onto a tray or plate that will fit in your fridge.  Add the moulds. Cut a piece of baking paper to line the inside of each mould like the collar on a cake tin. This will make removing your Tians much easier.

Now to begin creating your Tians!

Place an equal amount of potato mixture into each mould. Tamp it gently down with the bottom of a glass or something similar with a flat base.

Next add in equal amounts of the flaked Salmon mixture and tamp down gently again. 

Season your diced tomato and add in equal amounts to each mould, tamping down again.

Spoon in equal amounts of the avocado mixture and top with a slice of Smoked Salmon. Gently tamp down again.

At this stage you can cover them and place in the fridge for a few hours to get ready for the party

Ready to serve…

Take 4 cold or room temperature plates. Use a lifter or spatula to slide under each mould and place on each plate. Using the same glass that you tamped everything down with earlier, press it on top of the Smoked Salmon layer. Lift the mould off. Unpeel the baking paper collar from each Tian.

Now to finish just lightly dress your lettuce and add a little to each plate. Top each Tian with a spoonful of Crème fraiche and a spoonful of Tangerine Flavour Pearls.

Pop the cork on the bubbles and enjoy

**If you’ve just come across this recipe and you’d like to take a peek at our other flavours HERE There are plenty of others to choose from.

Until next time

from the Peninsula Larder Team

“Cooking is like love. It should be entered into with abandon or not at all.” 
– Harriet Van Horne