The thing really amazing with verrines is that you need only 10 minutes to make a beautiful and delicious starter. I have associated avocado with raw salmon in this recipe. Of course this is really common but in a glass, it looks always better.
I had friends coming over this week-end, so I planned to make four different verrines. I need to feed my blog and this is not always easy to find time to cook or to find somebody to eat what I have just made. When I woke up on saturday morning, really tired like every saturday morning, I made my verrines, took the different pictures and refrigerate! Thankfully our friends arrived around 2 pm so I had plenty of time to cook, set the scenes and take my pictures throughout the day.
I do not know if it is the same for you, but when I have friends coming over for their first time in Lausanne, we have our planned see sighting tour. We walk first to the impressive Cathedral, then we visit the historical center and we go down to the city center and stop by one or two pubs to drink beers. After this tour, we arrived to our apartment and because everything was already made and stored in my refrigerator, I need only few minutes to prepare everything for dinner and could enjoy spending time with my friends.
Salmon tartare and avocado verrine
- 1 avocado
- 180 gr fresh salmon fish 6.42 oz.
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons finely chopped chives
- Dice salmon.
- Peel, seed and dice avocado.
- Add salmon and avocado together in a mixing bowl.
- Mix olive oil, lemon juice, chives, salt and pepper. Pour on top of salmon and avocado and mix.
- Fill in your verrines.
- Refrigerate at least 30 minutes before serving.