Recipe: Avocado, Salmon, and Tomato Verrine
Our most popular package at the moment is the Best of Aix! It offers the ideal experience of Aix-en-Provence- a tour through centuries-old, Provençal markets of the city; a venture into the best artisan boutiques for olive oil, cheese, macaroons, and more; and an experience of cooking together with fresh, local ingredients for an enjoyable lunch perfectly paired with French wines.
This is one of the recipes we use during our the Best of Aix package. The fresh tomatoes obtained at the market have no comparison! It is also a recipe, fortunately for our clients, that is easily replicated outside of Provence! Bon appetit!
|Raw salmon||10 ounces|
|Ricotta cheese||½ cup|
|Salt & Pepper|
|Crème Fraiche (or sour cream)||½ cup|
- Mix the avocado with a little bit of olive oil (mash well with a fork).
- Add some salt and pepper to the avocado layer.
- Mix the ricotta cheese with the crème fraiche (or sour cream).
- Add some salt and pepper to the cheese layer.
- Dice the tomato into small portions.
- Peel and dice the shallot.
- Mix the small cubes of tomato and shallot together.
- Remove the skin off of the salmon and dice it into small cubes.
- Put some lemon juice over the cut up salmon to let it marinate (it cooks it a little so the salmon isn’t totally raw- it’s basically a salmon tartar).
- Begin to make your verrine by taking your glass and putting the avocado layer on the bottom, the cheese layer in the middle, and the tomato/shallot/salmon layer on the top. You want the layers to be even.
- For presentation, you may garnish the verrine glass with a slice of lemon on the rim if you wish.
-You can do a taste test with the cheese mixture (some people like more or less of the ricotta taste).
-The layers don’t have to be equal quantities if you love avocados then make that layer thicker than the others, etc.