|
|
| Printer Friendly Version
|
 |
Recipe and photography courtesy of Gourmet du Village. |
|
Gourmet du Village Verrine of Smoked Salmon, Crème Fraîche with Cucumber & Avocado |
|
Ingredients: |
- Contents of 1 pouch of GOURMET DU VILLAGE LEMON DILL DIP MIX
- 85 g (3.5 oz) package of frozen wild smoked salmon, thawed
- 12 - 16 small frozen cooked shrimp, thawed
- 1 English cucumber, seeded and finely diced
- 1 ripe avocado, peeled, seed removed and cut into small pieces
- 250 ml (8.8 oz) container crème fraîche (or thick yogurt)
- 3 small lemon pieces
- Sprig of fresh dill, for garnish, if desired
|
|
Preparation: |
- Add contents of 1/2 of the Lemon Dill Dip Mix package 22 ml / 1.5 tbsp) to the crème fraîche. Mix until well combined.
- Combine 5 ml (1 tsp) of Lemon Dill Dip Mix with the diced cucumber. Slice the smoked salmon into approximately 1 cm (1/4 in) strips.
- To prepare the verrines, have 4 small glasses ready. Begin by carefully putting 2 tsp (20 ml) of prepared crème fraîche in the bottom of each glass, next place a layer of cucumber on top of the crème fraîche (making sure that the cucumber is visible at the edge of the glass).
- Next, place 2 - 3 slices of salmon on top of the cucumber, sprinkle with a small amount of Dip Mix seasoning. Top with another 1 tsp (10 ml) of the crème fraîche mixture, followed with a layer of avocado, then another small amount of crème fraîche.
- For the last layer, place 3 or 4 shrimp on top. Garnish with a sprig of dill and a slice of lemon. Serve with crackers.
| |
|
| |
|
|
 |
|
|
|
