Avocado and smoked salmon verrines
How do I store verrines in the refrigerator?
Ingredients · Servings 6 people
- 2 lawyer units
- 3 slices of smoked salmon
- 1 lemon slice (for decoration)
- 2 units lemon juice
- 20 cl whole whipping cream
- 2 tbsp chives
Method · 10 min
- Scoop out the flesh of the avocados and mash it. Add the juice of one lemon to the mixture to flavor it and prevent it from turning brown.
- Beat the whipping cream until stiff and creamy. Add the chives.
- Cut the smoked salmon slices into thin strips and pour a few drops of lemon juice over them.
- Place the following in the bottom of a glass: the avocado and lemon puree, then the whipped cream with chives, and finish with a few strips of smoked salmon rolled up around the top. Add a lemon slice for garnish. Enjoy chilled.
To prevent the avocado from oxidizing, lightly drizzle it with lemon juice before placing it in the verrines. Then cover each verrine with plastic wrap, pressing it tightly against the surface to minimize air contact. Store them in the refrigerator and consume them within 12 to 24 hours to allow the salmon to retain its texture.
How to get a firm whipping cream?
To make perfect whipped cream, the trick is to use very cold cream (place it in the freezer for 10 minutes before whipping) and a very cold bowl. Use cream with at least 30% fat content for optimal results.
