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.
1
Chop the red pepper into small cubes.
- Red sweet pepper: 1 piece
2
Clean the salmon from the skin and cut it into small cubes.
- Atlantic 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.
- Atlantic 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.
- Cream cheese: 140 g
- Cream 30% fat: 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.
- 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.
- Cucumbers: 2 pieces
- Salt: to taste
8
Finely chop the dill and mix it with the cucumber.
- 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.
- 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.
- Grated ginger: 1 tablespoon
- Grapefruits: 1 piece
11
Season with salt and pepper to taste. Chill for 20 minutes.
- 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.
