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Veggie, Salmon & Hazelnut Verrines
Veggie, Salmon & Hazelnut Verrines

Veggie, Salmon & Hazelnut Verrines

Portions 4
Preparation Time
Cooking Time


  • 1/2 bag (375g) Arctic Gardens Orleans Vegetables
  • 12 slices smoked salmon
  • 1 French shallot, finely chopped
  • 10 basil leaves, thinly sliced
  • 10ml (2 tsp.) olive oil
  • Juice of 1/2 lime
  • 20 hazelnuts, roasted and crushed
  • 1 container ricotta (250 g)
  • 10ml (2 tsp.) nut oil


  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

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