Avocado and Salmon Verrines

The sparkling starter for your festive celebrations! These avocado and salmon verrines are enhanced by our Groix & Nature Scottish salmon rillettes. With their crispy base, they are a chic and fresh recipe for your New Year's Eve dinner!

For

6 people

Préparation

20 minutes

Cooking

0 minutes

INGREDIENTS

For the Crispy Base:

6 Savory shortbreads (such as seeded crackers, savory "palets bretons", or grissini sticks)

For the Avocado Cream:

2 ripe avocados
Juice of 1 lime (or lemon)
2 tablespoons of plain fresh cheese (such as Philadelphia or similar cream cheese)
Salt, pepper

For the Salmon Rillettes Topping:

1 jar of Scottish Salmon Rillettes (100g)
1 teaspoon of Lobster Culinary Oil
1 tablespoon of fresh chopped dill

PREPARATION

Crispy Base: Roughly crumble the savory shortbreads or crackers of your choice.
Avocado Cream: Mash the avocado flesh with a fork to obtain a slightly textured consistency. Fold in the lemon/lime juice, fresh cheese, salt, and pepper. Mix thoroughly.
Rillettes: In a small bowl, gently mix the Scottish Salmon Rillettes Groix & Nature with the chopped dill and the Groix & Nature Lobster Oil for a subtle aroma.

ASSEMBLY

Spread the crumbled shortbreads at the bottom of the verrines (small glasses/jars). Press lightly to create a stable base.
Layer the avocado cream over the crispy base in each verrine.
Generously place the rillettes mixture on top of the avocado layer.
Place the verrines in the refrigerator for at least 30 minutes to allow the flavors to develop and the textures to stabilize.
Just before serving, garnish each verrine with a small sprig of fresh dill. You can also add a few pink peppercorns for a festive and refined touch of color.

Enjoy your meal!