Assorted Savory Verrines

Ingredients

• 1 piece Tomato (large or 2 small, diced)
• 1 small Onion (finely chopped)
• 100 g Smoked salmon (thinly sliced or cut with scissors)
• 1 piece Avocado (cut into small dice, drizzled with lemon juice)
• 15 ml Wine vinegar (1 tablespoon)
• 30 ml Lemon juice (2 tablespoons, plus a drizzle for the avocado)
• 20 ml Olive oil (about 1.5 tablespoons)
• 80 g Savory cream cheese (for the three verrines, divided into portions)
• 1 bunch Chives or parsley (chopped, for garnish)
• 200 g Potatoes (boiled, cooled then coarsely mashed)
• 2 pieces Eggs (hard‑boiled, peeled and grated)
• 100 g Canned corn (drained, already salted)
• 100 g Surimi (coarsely chopped)
• 15 ml Mayonnaise (1 tablespoon)
• 200 g Cooked beet (cut into dice (pre‑cooked))
• 100 g Mascarpone (2 tablespoons, to mix with the cream cheese)

Instructions

1. Prepare the tomato‑onion mixture

   In a bowl, combine the diced tomato, chopped onion, vinegar, lemon juice, olive oil, salt and pepper. Taste and adjust seasoning.

   Time: PT10M

2. Assemble the first verrine (tomato‑avocado‑salmon)

   Spoon a portion of the tomato‑onion mixture into the bottom of each verrine. Add the lemon‑drizzled avocado dice, then lay the smoked salmon in ribbons. Top with a small cloud of cream cheese and sprinkle with chopped chives.

   Time: PT5M

3. Cooking the potatoes and eggs

   Place the potatoes and eggs in a pot of boiling water. Cook 15 minutes for the potatoes and 10 minutes for the eggs. Drain, let cool, then peel the eggs.

   Time: PT20M

   Temperature: eau bouillante

4. Prepare the coarse potato mash

   Mash the cooled potatoes with a fork (not into a smooth purée). Add a spoon of mayonnaise, salt, pepper and mix lightly.

   Time: PT5M

5. Assemble the second verrine (potato‑egg‑corn‑surimi)

   Place a layer of mashed potatoes at the bottom, add the corn, chopped surimi, then the grated eggs. Drizzle with mayonnaise, add a bit of cream cheese and sprinkle with chopped parsley.

   Time: PT5M

6. Prepare the beet mousse

   In a bowl, combine the beet dice with lemon juice, olive oil, salt, pepper and cream cheese. Add the mascarpone and whisk until a mousse‑like texture is achieved.

   Time: PT5M

7. Assemble the third verrine (beet‑mascarpone)

   Pour the beet‑mascarpone mousse into the bottom of the verrine, add a layer of seasoned beet dice, then finish with a sprig of parsley.

   Time: PT5M

8. Refrigerate before serving

   Cover the verrines with plastic wrap and place in the refrigerator for at least 10 minutes before serving.

   Time: PT10M

   Temperature: 4°C

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

12 g

Fat

9 g

Fiber

3 g