With Salmon
Ingredients
1 Avocado
1 yellow pepper
1 Shallot
1 Lemon
4 slices salmon
2 crab sticks (surimi)
Sprinkle a bit of salt and pepper. You can also try other seasonings like paprika, cayenne pepper, balsamic vinegar, or lemon juice
1 Tbsp coconut milk
1 bunch of chives
Method In a blender, put the shallot and blend it finely. Then blend the avocado and half the yellow pepper with a dash of lemon. In a bowl, add the spices according to your selection and taste, mix everything and keep cool. Finely chop the slices of salmon and the sticks of surimi then put the preparation in a bowl and mix with a dash of lemon, very finely chopped chives, tablespoon of coconut milk. Adjust the seasoning if necessary with the lemon.
Take verrines of your choice and add a layer of Avocado and top if with the Salmon
These can be arranged on a plate with lettuce leaves and peppers or be kept as an apertif.
Verrine
For the Verrines, you can take all sorts of glasses as long as they are small. Ex: Tequila glasses/ liqueur glasses/shot glasses or bowls of different shapes as shown below.
With Tuna
Avacado Verrine method 2
Ingredients
2 ripe avocados
2 tbsp heavy cream
1 lemon
Olive Oil
Salt and Pepper
1 tin tuna fish flaked
tomatoes diced small
Method
Remove the skin from the avocados and pits. Put into a bowl and mix the flesh of the avocados with fresh cream and a little lemon juice to prevent darkening of the avocado.
Add a little olive oil, salt and pepper and mix.
Fill the verrine with the tuna flakes at the bottom and then add the avocado cream on top and finally add the diced tomatoes on top.
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