A salad that I tasted in Martinique and I love the refreshing side. We can serve as a verrine or make it in a salad bowl. For 8 people or 20 verrines: 250 g pasta "pearls" 100g salmon or trout 1 tablespoon ...

Salad with pearls, salmon and prawns

A salad that I tasted in Martinique and I I like the refreshing side. We can serve as a verrine or make it in a salad bowl.
For 8 people or 20 of verrines:
250 g of pasta "pearls"
100g of salmon or trout
1 tablespoon of trout or salmon eggs (not find I replace with eggs of red lumps)
50g of small shrimps (or more ...)
1 shallot (no more otherwise the taste crushes that of other products and it would be a pity)
chives from the garden
salt, pepper and juice of 1/2 lemon
4 tbsp of olive oil
cook pasta 8 minutes in boiling water
Drain and chill under cold water.add 2 tablespoons olive oil and let them cool.
sauce: mix lemon juice, 2 tablespoons olive oil, salt and pepper.
Chop the salmon into pieces.
Wash, dry and chive the chives.
Peel and finely chop the shallot.
Put the pasta in a bowl. salad bowl, add smoked salmon, shrimp, trout eggs, chives, shallot then sauce and mix.
Leave to rest in refrigerator until serving.

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