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Pesto and salmon verrines with goat cheese and grapefruit

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Rate this recipe 4.3/5 (39 Votes)

Ingredients

  • 1st layer:
  • 30g fresh goat cheese
  • 30g crème fraîche (half fat)
  • homemade basil pesto
  • Chopped rocket salad and lamb's lettuce
  • 2nd layer:
  • Slices of peeled grapefruit
  • 3rd layer:
  • 30g fresh goat cheese
  • 30g crème fraîche (half fat)
  • 70g Tomme goat cheese
  • cut into small pieces
  • thyme
  • dash of olive oil
  • 4th layer:
  • 50 g of Scottish smoked salmon
  • sliced into thin strips
  • previously marinated in grapefruit juice
  • 5th layer:
  • 1 teaspoon basil pesto
  • For the pesto:
  • 2 bunches of basil (keep only the leaves)
  • 4 tablespoons (60g) grated Parmesan cheese
  • 50 g of roasted pine nuts
  • 2 cloves of garlic
  • crushed
  • 10 cl of olive oil
  • salt
  • pepper (5 bay mix if you have)

Details

servings 6
Level of difficulty Easy
Preparation time 30mins
Cost Average budget

Preparation

Step 1

For the pesto with basil: It's simple, mix together the "solid" ingredients and then add olive oil to obtain the equivalent of a jam jar of pesto. If your parmesan keeps well, you can keep this pesto about 2/3 weeks.

Step 2

For the verrines: Simply mix the ingredients for each layer and place them in the glasses as you go. Be sure to marinate the salmon for about 1 hour in the grapefruit juice beforehand. Store in the fridge before serving.

Step 3

 

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Pesto and salmon verrines with goat cheese and grapefruit Pesto Pasta