Verrines with Salmon, Cheese Cream, and Avocado Cream
⏳ Time
40 minutes
🥕 Ingredients
13
🍽️ Servings
3
Description
Verrines with Salmon, Cheese Cream, and Avocado Cream
Ingredients
- Salmon - 7.1 oz
- Orange Bell Peppers - 1 piece
- Chopped Green Onions - 3 tablespoons
- Cucumbers - 2 pieces
- Meyer Lemon Juice - 1 teaspoon
- Ground Black Pepper - to taste
- Semi-soft cream cheese - 4.9 oz
- Gelatin - 1 tablespoon
- 10% cream - 4 tablespoons
- Avocado - 2 pieces
- Grapefruits - 1 piece
- Grated Ginger Root - 1 tablespoon
- Salt - to taste
Step by Step guide
Step 1
Cut the red bell pepper into small cubes.
Step 2
Remove the skin from the salmon and cut it into small cubes as well.
Step 3
Mix the fish with the bell pepper. Season with salt and pepper, drizzle with lemon juice. Cover with plastic wrap and refrigerate.
Step 4
Blend the soft cream cheese (I used 'Violette') and cream until smooth.
Step 5
Dissolve the gelatin (instant) in 3 tablespoons of hot water until fully dissolved and add it to the cheese mixture, mixing well. Add 1 teaspoon of olive oil and salt.
Step 6
Divide the mixture into glasses and refrigerate for 30 minutes.
Step 7
Peel the cucumbers, remove the seeds, cut into cubes, salt them, and place in a colander to drain the juice.
Step 8
Finely chop the dill and mix it with the cucumber.
Step 9
Cut the avocados in half, remove the pit, peel, and cut into random pieces. Mix with juice and a small amount of grapefruit pulp.
Step 10
Add a teaspoon of finely chopped grapefruit zest and the juice of grated ginger. Blend into a puree using a blender.
Step 11
Season to taste with salt and pepper. Chill for 20 minutes.
Step 12
In the glasses with the cheese mixture, layer the fish with the bell pepper, then the cucumber with dill, and the last layer is the avocado cream.
Step 13
Garnish with red caviar and a sprig of dill.
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