Veggie, Salmon & Hazelnut Verrines
Portions
4Preparation Time
Cooking Time
Ingredients
- 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
Preparation
- To thaw vegetables, cook for 2 minutes in a pot of boiling, salted water.
- Drain and let cool in a bowl of cold water with ice cubes.
- Drain and let dry on paper towels.
- Thinly slice vegetables.
- Mix olive oil and lime juice in a bowl.
- Add vegetables and season.
- Cut smoked salmon into thin strips.
- Combine shallots, ricotta, basil, and nut oil in a bowl and season.
- 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
