Salmon and avocado verrines
You like verrine recipe? The marriage of salmon with avocado and whipped cream is a great appetizer.
1. Make a bed of coarse salt in the bottom of a dish. Place the salmon fillet on top and cover with coarse salt. Wrap with cling film and refrigerate for 1 hour.
2. Remove the salmon from the coarse salt and rinse under cold water. Dry with paper towels. Then cut it into small slices. Arrange in the bottom of the verrines.
3. Pit and peel the avocados. Cut into thin strips. Sprinkle with lemon juice so they do not turn black. Top over the salmon.
4. Whip the cream into a stiff chantilly. Salt slightly and put in a pastry bag. Wash, dry and thin out dill. Spread the dill in glasses and pipe the chantilly.
5. Decorate the verrines with roe and sprinkle with a pinch of Espelette pepper. Serve chilled.
Photo credit: Sucré Salé
