Veggie, Salmon & Hazelnut Verrines

1. To thaw vegetables, cook for 2 minutes in a pot of boiling, salted water.
2. Drain and let cool in a bowl of cold water with ice cubes.
3. Drain and let dry on paper towels.
4. Thinly slice vegetables.
5. Mix olive oil and lime juice in a bowl.
6. Add vegetables and season.
7. Cut smoked salmon into thin strips.
8. Combine shallots, ricotta, basil, and nut oil in a bowl and season.
9. Assemble verrines in small glasses, alternating layers of vegetables, ricotta mixture, salmon, and hazelnuts.

Nutrition Facts (per serving):

Calories: 300

Protein: 21 g

Fat:   20 g

Carbohydrate: 11 g

Fibre:  2 g

Sodium: 542  mg