Pesto and salmon verrines with goat cheese and grapefruit
By Charline , blog : A flavor capture
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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