Ingredients for 6 servings
- 1 avocado
- 1 tablespoon of St Moret
- 1 teaspoon of lemon juice
- salt and pepper
- 1 beet
- 25 cl (1.1 cups) of whipping cream at 35%
- 100 g (3.5 oz) of smoked salmon (cut into small cubes or strips)
Recipe: Avocado and Smoked Salmon Beet Verrines
Prep
15 min
Total
15 min
Servings
6 serv.
Step-by-step directions
1 Blend the avocado with lemon, salt, pepper and St Moret.
2 Place the mixture obtained in the verrines.
3 In the second layer, add the smoked salmon strips. Set aside.
4 Blend the red beet with salt and pepper.
5 Put this last preparation in your siphon, with the whipping cream. Close the siphon and insert a gas cartridge. Store in the refrigerator until ready to serve.
6 Shake the siphon and pour the siphon preparation into the verrines.
7 Serve chilled.
Chef Patrick's Comment
A surprising beet and cheese mixture, but it's up to you to try it.
Wine Pairing
Explore all French wines ›Comments (0)
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.