All Photos © Christine Elise McCarthy 2013
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I recently discovered the VERRINE. Here is the web definition:
A verrine is a confection, originally from France, made by layering ingredients in a small glass. It can be either sweet or savoury.
If you Google image search “verrine” you get an amazing array of gorgeous appetizers & desserts. See HERE
Last night, I decided to try my hand at one. As per usual, I was restricted to what I already had on hand. Fortunately, I had smoked salmon, cucumbers, dill & heirloom cherry tomatoes. I also had a fresh horseradish root.
That fucker cost $8 but it is like a Fred Flintstone club. I grated a bunch up with a microplane
but in the end, couldn’t really taste it. You might just want to use a little prepared horseradish sauce,instead, if you attempt this recipe. Also – I left my cream sauce very thick – like a whipped cream cheese. You might like yours a bit runnier. In that case, just use more heavy cream.The only part of this dish that is a proper recipe is the horseradish cream. The rest is just a layering of ingredients that you can alter to your own tastes. I made these in three sizes: a shot glass, a stemmed apperitif glass & a tumbler. You can choose the serving size appropriate for the occasion. Know that I ate all three of these myself last night. These would make a wonderful brunch starter – sort of like a bagel with the works – without the bagel.
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4 oz cream cheese
4 TBS fresh grated horseradish root OR prepared horseradish sauce to taste
2 sprigs fresh dill
7 (or more) TBS heavy cream
1/8 tsp salt
Blend everything in a food processor. Add more heavy cream if you like a thinner sauce. Add more horseradish sauce if you enjoy kick.
Smoked Salmon Verrine with Cucumber & Tomato & Horseradish Cream
Tomato (I used multicolored heirloom cherry tomatoes)
Fresh bread or bagel
Dice the salmon, tomato, cucumber & bread. Put some bread in the bottom of each serving glass (I only used bread in the tumbler – not in the smaller verrines) & layer with cucumber, tomato & horseradish cream. Top with dill & capers & squeeze a little lemon on top. Finish with cracked pepper & serve!
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