Verrines with salmon, cheese cream and avocado cream

3 servings

40 minutes

Verrines with salmon, cheese cream, and avocado cream are a refined French dish that combines the freshness of seafood, the tenderness of cream cheese, and the exotic creamy texture of avocado. The origins of this dish lie in French haute cuisine, where harmony of flavors and aesthetics of presentation are valued. The layers of ingredients create a multifaceted taste: juicy salmon, spicy red pepper, refreshing cucumber, and aromatic dill combined with delicate cheese cream. The avocado cream enhanced with grapefruit notes adds softness and a light citrus freshness to the dish. It is an ideal appetizer for an elegant dinner, a romantic evening, or a festive feast. Serving in glasses makes it not only delicious but also aesthetically appealing, highlighting the French culinary art culture.

Energy value per serving

• Calories: 474
• Proteins: 23.6g
• Fats: 42.2g
• Carbohydrates: 12.6g

Ingredients

• Salmon: 200 g
• Red sweet pepper: 1 pc
• Chopped dill: 3 tbsp
• Cucumbers: 2 pc
• Lemon juice: 1 tsp
• Ground black pepper: to taste
• Cream cheese: 140 g
• Gelatin: 1 tbsp
• Cream 30%: 4 tbsp
• Avocado: 2 pc
• Grapefruits: 1 pc
• Grated ginger: 1 tbsp
• Salt: to taste

Cooking steps

1. Chop the red pepper into small cubes.

   Required ingredients:

   • Red sweet pepper: 1 piece

2. Clean the salmon from the skin and cut it into small cubes.

   Required ingredients:

   • Salmon: 200 g

3. Mix the fish with bell pepper. Season with salt and pepper, drizzle with lemon juice. Cover with plastic wrap and place in the refrigerator.

   Required ingredients:

   • Salmon: 200 g
   • Red sweet pepper: 1 piece
   • Lemon juice: 1 teaspoon
   • Ground black pepper:  to taste
   • Salt:  to taste

4. Whip the soft cream cheese (I have 'Violette') and cream with a blender until smooth.

   Required ingredients:

   • Cream cheese: 140 g
   • Cream 30%: 4 tablespoons

5. Dissolve gelatin (instant) in 3 tablespoons of hot water until fully dissolved and add to the cheese mixture, mixing well. Add 1 teaspoon of olive oil and salt.

   Required ingredients:

   • Gelatin: 1 tablespoon
   • Salt:  to taste

6. Divide the mass into glasses and place in the refrigerator for 30 minutes.

7. Peel the cucumbers, remove the seeds, cut into cubes, salt, and place in a colander to drain the juice.

   Required ingredients:

   • Cucumbers: 2 pieces
   • Salt:  to taste

8. Finely chop the dill and mix it with the cucumber.

   Required ingredients:

   • Chopped dill: 3 tablespoons

9. Cut the avocado in half, remove the pit, peel it, and chop it randomly. Mix with juice and a small amount of grapefruit flesh.

   Required ingredients:

   • Avocado: 2 pieces
   • Grapefruits: 1 piece

10. Add a teaspoon of finely chopped grapefruit zest and juice of grated ginger. Blend into a puree using a blender.

    Required ingredients:

    • Grated ginger: 1 tablespoon
    • Grapefruits: 1 piece

11. Season with salt and pepper to taste. Chill for 20 minutes.

    Required ingredients:

    • Salt:  to taste
    • Ground black pepper:  to taste

12. In the glasses, layer the fish with bell pepper, then cucumber with dill, and the last layer is avocado cream.

13. Garnish with red caviar and a sprig of dill.