Avocado salmon verrines using a Cecotec
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Dive into the luxurious world of avocado salmon verrines, where creamy avocados meet the smoky allure of salmon in a delightful layered presentation. This dish is not just a feast for the eyes but also a tribute to the French penchant for elegant appetizers. Originating from the quaint bistros of Paris, verrines have become a trendy way to showcase the beauty of fresh ingredients. Did you know that avocados are often referred to as 'alligator pears' due to their bumpy skin? And when paired with the salty crunch of trout eggs, it’s a party in your mouth that you won't want to miss! Perfect for impressing guests or simply indulging in a little culinary extravagance at home, these verrines are like a hug in a glass.
Ingredients
- 3 Avocados
- 30 g Lemon juice
- 1 Teaspoon(s) Salt
- 1 Pinch(es) Pepper
- 150 g Fresh liquid cream
- 150 g Philadelphia
- 20 g Lumpfish roe
Steps
Avocado Cream
- Cut in two, hollow out, pit, and add 3 avocados in the food processor bowl.
- Add 30 g of lemon juice, 1 teaspoon(s) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Transfer the content of the food processor bowl in a piping bag.
Creamy Layer
- Wash the food processor bowl.
- Add 150 g of fresh liquid cream, 150 g of philadelphia in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in the piping bag.
Assembly
- Pipe a layer of Avocado Cream into the bottom of each verrine glass.
- Pipe a layer of the Creamy Layer over the avocado cream.
- Arrange Smoked Salmon slices on top of the creamy layer.
- Sprinkle 20 g of lumpfish roe on a result.
- Setaside the result in a fridge during 30min.
- Serve Cold.
