I love to impress my guests with these verrines or just make a nice appetizer for my boyfriend. Such good looking food in such small plates. Playing with the tastes and colors is one of my favourite games and I love to spend time doing it.
Unless you are allergic to shrimps, this recipe is a must try! I published as well another recipe quite similar to that’s one: A Colourful Verrine: Schrimps, Avocado and Salmon Eggs.
Shrimps Rillettes and Avocado Verrines Recipe
Ingredients
- 12 shrimps for the rillettes
- 4 shrimps for the top of the verrines
- 100 gr. of fresh cheese such as boursin or cantadou 0.4 cup or 3.57 oz.
- 1 avocado
- 1 lemon
- 60 gr. of salmon eggs 2.14 oz.
- salt
- pepper
Instructions
- In your little electric mixer, blend the 12 shrimps with the fresh cheese, salt, pepper and the juice of 1/2 lemon. Add into your glasses. Wash your mixer.
- Blend the avocado with salt, pepper and the rest of lemon juice. Add into your glasses on top of the shrimps rillettes.
- Place one shrimp on top of each verrine and add some salmon eggs around. Et voilà!
You can also make only the shrimps rillettes and serve it with some toasted bread and add some salmon eggs on top. Never tried yet, but I think I will do so because it sounds delicious.
So quick and so good, French verrines are always my favourites! If you enjoy making verrines, you could find interesting to visit the verrine recipe index to find more recipes such as the Shredded Chicken Verrine or the Beetroot cream and parmesan chips verrine!
And if you liked the recipe below, do not hesitate to share it with you friends on the different social media that you are using.
![[FR] Recette nougat glacé avec son coulis de framboise – Le dessert parfait pour les fêtes.
[EN] Iced nougat recipe with raspberry coulis – The perfect dessert for the end of years celebrations.
https://frenchgirlcuisine.com/fr/recette-nougat-glace-avec-son-coulis-de-framboise/
#recipe #recette #raspberry #framboise #nougat #nougatglace #icednougat](https://frenchgirlcuisine.com/wp-content/plugins/instagram-feed/img/placeholder.png)
Pretty! 🙂
Thanks!
Wow, this looks amazing! Shrimp, avocado, and salmon eggs–what a great combination! Bookmarking this recipe–thanks for sharing!
Thank you really much!
This looks so beautiful – love the addition of the salmon eggs! J’adore! 🙂
Thank you so much Margot! I was thinking that the salmon eggs were not that easy to find in my supermarket but I made it :)!
Beautiful! It’s making me hungry 🙂
Thank you. Actually me too!
Verrines are so beautiful. Visually stunning. I am so glad you did these. Pohotos, as always, are stunning.
Thank you so much for your nice comment Janet.
Wonderful food and pictures but maybe a language problem? Shrimp in English English are little things, not so good for decoration but quite a bit tastier than the big ones shown, which we would call prawns. The best shrimp come from Morecambe Bay, on the west coast of the Uk. So, I’m going to make this with shrimp – Morecambe shrimp – but have some prawns to decorate on top as you have shown. Lovely blog!
Thanks for your comment. I will make the changes :-). In French we use almost the same word that’s why :-)! My mistake…