Pesto and salmon verrines with goat cheese and grapefruit

By Charline , blog : A flavor capture

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Pesto and salmon verrines with goat cheese and grapefruit

1 Picture

Basil pesto

Pesto Pasta

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.