Avocado and shrimp verrines
This recipe is easy and delicious and will fill your guests on Christmas Eve. Very fresh, perfect to start this festive meal!
1. Score a cross into the base of each tomato, blanch for 1 minute, refresh under cold water, peel and drain. Gently remove the seeds and dice into small cubes. In a salad bowl, salt, pepper and drizzle the tomatoes with oil. Toss and divide into 6 verrines.
2. Press ½ lemon. Open the two avocados and spoon out the flesh. Blend with the heavy cream and lemon juice until a fine texture. Season and top on the tomatoes.
3. Peel the shrimps and lobster tail and cut it into small pieces. Arrange over the avocados. Wash, dry and thin out dill. Set aside 6 dill sprigs and chop the rest. Whip up the salted liquid cream into a very firm whipped cream.
4. Add the chopped dill, pipe the whipped cream. Finish with dill sprigs and Espelette pepper. Serve chilled.
Photo credit: Sucré Salé
