Ideas for aperitif verrines

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Ideas for aperitif verrines

Ideas for aperitif verrines





Ideas for aperitif verrines
Ideas for aperitif verrines




Ingredients
Number of persons
-
4
+
For the shrimp verrines:

100 g of pink shrimp

1 drizzle of olive oil

1 sprig of basil
For the smoked salmon verrines:

200 g of smoked salmon

200 g curd cheese

1 pinch of salt

1 pinch of pepper

1 sprig of dill
For the pumpkin verrines:

1 pumpkin

2 tablespoons fresh cream

1 pinch of paprika
For the beet verrines:

2 cooked beets

100 g peas

1 clove of garlic

1 sprig of parsley

1 pinch of salt



Preparation
TOTAL TIME : 1H30
Preparation: 1 h
Cooking time: 30 min
Step 1
For the shrimp verrines:
Step 2
Marinate the prawns the day before with olive oil and basil and place 2 or 3 prawns, depending on their size, in the verrines.
Stage 3
For the smoked salmon verrines:
Step 4
Mix 200 r smoked salmon cut into fine pieces with 0% curd cheese, salt and pepper. Return to the verrines and place a sprig of dill on top.
Step 5
For the pumpkin verrines:
Step 6
Cook 1/4 of a small pumpkin in milk, put it in a blender, add 2 tablespoons of fresh cream, a good pinch of paprika, salt and pepper, then fill the verrines, you can put a hazelnut of black lymph eggs on top (serve cold or warm).
Step 7
For the beet verrines:
Step 8.
Mix 2 cooked beets with 2 spoonfuls of fresh cream, salt, add well chopped parsley and garlic powder (you can do the same with peas). Fill the verrines: half peas, half beets.
I add my grain of salt



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