Salmon and Mascarpone Verrine Recipe -- Parisian Kitchen (April 2019).
One of the favorite starters of Antonia and Benedict is the Verrine. Verrines are originally from France, the word is composed of "verre" (glass) and "terrine" (pate) together. Whether hearty as a starter or sweet as a conclusion: you just can not get rid of it!
- 2 ripe avocados
- 1 mango
- 1 red onion
- 1 spring onion
- 1 bunch of coriander
- 2 limes
- 1 chili pepper
- 50ml brown rum
- Salt, pepper, olive oil
- 250g ricotta
- some mint
- 1 lime
- smoked salmon
- 1 lemon
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The Verrine consists of four components. Start with the salad: For this, dice the avocados and mangos very finely. Chop the onions and coriander and mix together with the avocados and mango pieces in a bowl. Add the juice of a lime.
The lime juice not only serves as a flavor carrier, it also prevents the avocado from turning brown and guarantees a fresh, green color when the salad is served. In addition, depending on the desired degree of severity, the chopped chili. Everything is tasted with the rum, a little olive oil and salt and pepper. Put about 1/3 of this salad in another bowl and puree with a blender.
For the cream, mix the ricotta with the chopped mint and lime juice and season with a little salt. Cut the salmon into small pieces and season with a little lemon juice. Now take small slender glasses and layer after each other. You determine the order here.
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