Salmon and broccoli cream duo

1. Put the gelatine to soften in a bowl of water. For the salmon cream, heat without boiling the cream and let melt 1 drained gelatine leaf. Cut the salmon into strips and blend them with cream cheese, cream-gelatine and lemon juice. Divide into 4 verrine glasses and place 2 hours in the fridge.

2. Cut the broccoli into florets. In a pot of water, bring to a boil and cook broccoli for 10 minutes. Drain the gelatine and dissolve with 3 tablespoons of broth. Mix broccoli with yogurt, then with the broth. Let cool and place in the fridge.

3. Thin out mint. Wash the lemon and cut into slices. Before serving, fill up the verrine glasses with the broccoli cream. Sprinkle with paprika. Garnish with lemon and mint.

Photo credit: Sucré Salé