Ingredients for 6 servings
- 1 avocado
- 1 tablespoon of St Moret
- 1 teaspoon of lemon juice
- salt and pepper
- 1 beet
- 25 cl of whipping cream at 35%
- 100 g 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
Comments (0)
No comments yet. Be the first to share your experience!
A question? A Michelin-starred chef answers you!
Share your experience, ask for advice — Chef Patrick and our community are here to help.