Savory Verrines with Avocado, Cucumber, Cream Cheese and Smoked Trout

Ingredients

• 1 medium Cucumber (peeled lightly, seeded, sliced into thin half‑moon strips)
• 0.5 tsp Herb salt (sel aux fines herbes) (or regular salt mixed with dried herbs)
• 0.25 tsp Timut pepper (pinch; substitute with black pepper if unavailable)
• 2 tbsp Olive oil (extra‑virgin)
• 2 pieces Avocado (ripe, peeled and pitted)
• 1 tbsp Lemon juice (freshly squeezed from half a lemon)
• 150 g Cream cheese (e.g., Saint‑Métière) (softened at room temperature)
• 2 tbsp Heavy cream (to loosen the cheese mixture)
• 2 tbsp Chives (fresh, finely chopped)
• 2 tbsp Parsley (fresh, finely chopped)
• 100 g Smoked trout (cut into small pieces; smoked salmon can be used)
• 1 tsp Fresh dill (chopped, for garnish)

Instructions

1. Prepare cucumber

   Peel the cucumber lightly, leaving some skin for color, cut lengthwise into quarters, remove the seeds, then slice each quarter into thin half‑moon strips.

   Time: PT5M

2. Season cucumber

   Place the cucumber strips in a bowl, add herb‑salt, a pinch of Timut pepper, drizzle olive oil, and toss gently.

   Time: PT3M

3. Fill verrines with cucumber

   Divide the seasoned cucumber strips among the small glasses, about 1 tablespoon per verrine, pressing lightly to create an even base. Refrigerate while preparing the other components.

   Time: PT5M

4. Make avocado cream

   Halve the avocados, remove pits and skin, scoop the flesh into a bowl, add the juice of half a lemon, then blend with an immersion blender until completely smooth and creamy.

   Time: PT5M

5. Pipe avocado layer

   Transfer the avocado puree to a piping bag fitted with a plain tip and pipe a smooth layer over the cucumber base in each verrine. Tap the glass gently to settle the cream.

   Time: PT4M

6. Prepare cheese cream

   In a mixing bowl combine the softened cream cheese, heavy cream, chopped chives, chopped parsley, a drizzle of olive oil, and season with herb‑salt and Timut pepper. Whisk with a hand mixer until a homogeneous, silky cream forms.

   Time: PT5M

7. Pipe cheese layer

   Fill a clean piping bag with the cheese cream and pipe a thin layer over the avocado in each verrine, smoothing with the back of a spoon.

   Time: PT4M

8. Add smoked trout

   Scatter small pieces of smoked trout (or smoked salmon) over the cheese layer, distributing evenly.

   Time: PT3M

9. Garnish

   Sprinkle chopped dill, a few chives stems, and a pinch of fresh parsley on top for color and freshness.

   Time: PT2M

10. Chill and serve

    Cover the verrines and refrigerate for at least 1 hour before serving so the flavors meld. Serve cold.

    Time: PT0M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

8 g

Fat

10 g

Fiber

4 g

Ingredient Substitutions

• Instead of Herb salt (sel aux fines herbes): regular salt + dried herbs
• Instead of Timut pepper: black pepper
• Instead of Cream cheese (e.g., Saint‑Métière): any brand of cream cheese
• Instead of Heavy cream: milk
• Instead of Smoked trout: smoked salmon

Equipment Needed

• Chef's knife
• Cutting board
• Salad bowl
• Mixing bowl
• Immersion blender
• Piping bag with plain tip
• Small spoon
• Measuring spoons
• Serving plate (optional)

Critical Steps — Do Not Skip

• Prepare cucumber base and keep it crisp
• Blend avocado until completely smooth
• Whisk cheese mixture to a homogeneous cream
• Chill the assembled verrines before serving

Chef Tips from the Video

• For extra crunch, add a few toasted pumpkin seeds on top
• Use a small offset spatula for smoother piping
• Serve with a squeeze of fresh lemon for brightness

Troubleshooting

Storage

Refrigerator: Cover and store up to 2 days

Freezer: Not recommended (texture will change)

Room temperature: Only up to 2 hours; keep chilled

Make-Ahead Tips

• Prepare cucumber base and both creams up to 24 hours ahead and keep refrigerated separately
• Pipe layers just before serving to keep cucumber crisp
• Use chilled piping bags for smoother application