When I first dreamed up this seafood enchantment, I was imagining a perfect balance between the creamy richness of avocado and the briny pop of salmon roe, and let me tell you, the reality is even better than my imagination! This shrimp and avocado verrine is not just a dish; it’s a layered love letter to fresh flavors and a party for your taste buds. Dive in and delight your guests with this elegant, yet super attainable little masterpiece.
I love making a dish that fuses such vibrant flavors and diverse textures. And these Verrine Shrimp Avocado Salmon Eggs do just that.
The fresh shrimp and creamy avocado provide a wondrous, rich nutritional base. And the smoked salmon and salmon roe?
Talk about a luxurious touch! They may be petite, but these cold-assembled appetizers are nothing if not a refreshing flavor bomb.
(Lemon juice and olive oil bring a zesty balance; a hint of fresh dill adds aromatic depth.)
Verrine Schrimps Avocado Salmon Eggs Recipe Ingredients
- Shrimp: High in protein; low in calories; rich in selenium and B12.
- Avocado: Heart-healthy fats; rich in fiber; packed with vitamins C and E.
- Smoked Salmon: Omega-3 fatty acids; excellent protein source; rich in B vitamins.
- Salmon Roe: High Omega-3; adds a burst of flavor; rich in vitamin D.
- Lemon Juice: Adds brightness; rich in vitamin C; aids digestion.
- Olive Oil: Healthy monounsaturated fats; antioxidant-rich; enhances flavors.
Verrine Schrimps Avocado Salmon Eggs Recipe Ingredient Quantities
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- 200g fresh shrimp, peeled and deveined
- 1 ripe avocado, diced
- 100g smoked salmon, sliced into strips
- 50g salmon roe (salmon eggs)
- Juice of 1/2 lemon
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh dill, for garnish
- Optional: 1 small shallot, finely chopped
“`
How to Make this Verrine Schrimps Avocado Salmon Eggs Recipe
1. Start with a pot of salted water at a rolling boil. Toss in the shrimp and let them do their thing for 2-3 minutes. You’ll know they’re done when they’re bright pink and completely opaque. Dump the shrimp in a colander and let sit until cool enough to handle. You’re ready to peel.
2. In a tiny basin, mix the cubed avocado with some lemon juice and a small sprinkle of salt to stop it from turning brown. Then, using a soft touch, combine it well.
3. Combine the cooked shrimp with olive oil, salt, and pepper in a separate bowl. For extra flavor, mix in the finely chopped shallot.
4. To prepare the smoked salmon, slice it into thin strips.
5. Assemble the verrines by first placing a layer of avocado at the bottom of each glass or small serving dish.
6. Layer shrimp on top of avocado.
7. Then, place a layer of smoked salmon strips, arranging them neatly.
8. Spoon a generous amount of salmon caviar over the salmon strips to add a burst of color and flavor.
1. Use 1/4 to 1/2 cup of caviar.
9. Add to each verrine a touch of fresh dill for color, and do not skimp. This is how to make the verrines vibrant.
10. Serve at once or chill until ready to serve. Enjoy your sophisticated shrimp-and-avocado gelatin as a first course or as an hors d’oeuvre. Note: If you’re making this dish well in advance, dip the shrimp in warm (not hot!) water and drizzle with oil just before serving. Otherwise, use the unadorned shrimp in the dish.
Verrine Schrimps Avocado Salmon Eggs Recipe Equipment Needed
1. Large pot
2. Colander
3. Small mixing bowl
4. Medium mixing bowl
5. Cutting board
6. Chef’s knife
7. Measuring spoon
8. Juice squeezer or citrus juicer
9. Serving glasses or small serving dishes
10. Spoon
FAQ
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Q: Can I use another type of fish roe instead of salmon roe?
A: Yes, you can substitute salmon roe with other types of fish roe, but it may alter the flavor profile. -
Q: Can I prepare the ingredients in advance?
A: You can prepare the shrimp and avocado in advance, but assemble the verrines just before serving to keep them fresh. -
Q: How should I cook the shrimp?
A: The shrimp can be either boiled, grilled, or pan-fried until pink and opaque, ensuring they are fully cooked before assembly. -
Q: What can I use as a vegetarian substitute for the shrimp?
A: You can use diced tofu or grilled mushrooms as a vegetarian alternative to shrimp. -
Q: Is there a suitable substitute for olive oil?
A: You can substitute olive oil with avocado oil or any light vegetable oil if desired. -
Q: Can I use lime juice instead of lemon?
A: Yes, lime juice can be substituted for lemon juice for a slightly different citrus flavor.
Verrine Schrimps Avocado Salmon Eggs Recipe Substitutions and Variations
Shrimp: Replace with chicken breast that has been cooked and diced, or with crab meat that has been cooked.
Avocado: For a different texture, try ripe mango, diced, or creamy hummus.
Smoked salmon. Substitute with:
Smoked trout
Thinly sliced prosciutto ham.
Replace salmon roe with capelin roe (masago) or finely chopped black olives for a similar appearance.
Lime juice or white wine vinegar can stand in for the acidity of lemon juice.
Pro Tips
1. Enhance Freshness: To prevent the avocado from browning and to add an extra zing, you can add a little lime juice along with the lemon juice. This will also give a subtle freshness to the flavor.
2. Perfect the Shrimp: For a more intense flavor, consider marinating the shrimp in olive oil, lemon juice, salt, pepper, and chopped shallots for 15 minutes before cooking them. This allows the flavors to penetrate the shrimp better.
3. Layer Like a Pro: When assembling the verrines, use clear glass dishes so that your guests can enjoy the visual layers of ingredients. Take your time to layer them neatly for an appealing presentation.
4. Chill for Best Results: For a refreshing experience, chill the verrines for at least 30 minutes before serving. This will allow the flavors to meld beautifully and also make it a perfect appetizer for warm days.
5. Garnish with Care: Besides fresh dill, you can add a touch of microgreens or edible flowers on top of the verrines for an elegant finishing touch. This not only enhances the visual appeal but also adds a slight peppery taste that complements the seafood.
Verrine Schrimps Avocado Salmon Eggs Recipe
My favorite Verrine Schrimps Avocado Salmon Eggs Recipe
Equipment Needed:
1. Large pot
2. Colander
3. Small mixing bowl
4. Medium mixing bowl
5. Cutting board
6. Chef’s knife
7. Measuring spoon
8. Juice squeezer or citrus juicer
9. Serving glasses or small serving dishes
10. Spoon
Ingredients:
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- 200g fresh shrimp, peeled and deveined
- 1 ripe avocado, diced
- 100g smoked salmon, sliced into strips
- 50g salmon roe (salmon eggs)
- Juice of 1/2 lemon
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh dill, for garnish
- Optional: 1 small shallot, finely chopped
“`
Instructions:
1. Start with a pot of salted water at a rolling boil. Toss in the shrimp and let them do their thing for 2-3 minutes. You’ll know they’re done when they’re bright pink and completely opaque. Dump the shrimp in a colander and let sit until cool enough to handle. You’re ready to peel.
2. In a tiny basin, mix the cubed avocado with some lemon juice and a small sprinkle of salt to stop it from turning brown. Then, using a soft touch, combine it well.
3. Combine the cooked shrimp with olive oil, salt, and pepper in a separate bowl. For extra flavor, mix in the finely chopped shallot.
4. To prepare the smoked salmon, slice it into thin strips.
5. Assemble the verrines by first placing a layer of avocado at the bottom of each glass or small serving dish.
6. Layer shrimp on top of avocado.
7. Then, place a layer of smoked salmon strips, arranging them neatly.
8. Spoon a generous amount of salmon caviar over the salmon strips to add a burst of color and flavor.
1. Use 1/4 to 1/2 cup of caviar.
9. Add to each verrine a touch of fresh dill for color, and do not skimp. This is how to make the verrines vibrant.
10. Serve at once or chill until ready to serve. Enjoy your sophisticated shrimp-and-avocado gelatin as a first course or as an hors d’oeuvre. Note: If you’re making this dish well in advance, dip the shrimp in warm (not hot!) water and drizzle with oil just before serving. Otherwise, use the unadorned shrimp in the dish.
