Fast glass cheesecake, Skyr, herbs and smoked trout
- Total time
- 17 min
- servings
- 4 servings
- Dish type
- Starter
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Prep
15 min
Cook
2 min
Total time
17 min
Ingredients
Ingredients
- 400 g 400 g of Skyr Danone du Monde
- 2 tranche 2 slices of smoked trout
- 1 1 lemons
- 1 1 bouquets of dill
- 1 1/2 teaspoons of pink berries
- 1 pincée 1 pinches of salt
- 1 pincée 1 pinch of pepper
- 1 pincée 1 pinch of Espelette pepper
- 50 g 50 g of complete flour
- 30 g 30 g hazelnut powder
- 30 g 30 g butter
- 1 c. à soupe 1 tablespoons of sesame
- 1 c. à soupe 1 tablespoons of sunflower seeds
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Method
- 1
Mix the flour with hazelnut powder, sesame, sunflower seeds and diced butter until the mixture is sandy. Freeze for 5 minutes.
- 2
Scissor the dill.
- 3
Soak the crumble in a hot skillet, stirring frequently and then cool on a plate.
- 4
Mix the Skyr with the lemon zest, 1 tablespoon of lemon juice, chiseled dill, crushed pink berries, salt, pepper and pepper.
- 5
Spread the crumble at the bottom of the verrines by slightly tasting. Add the mixture to Skyr above.
- 6
Cut the smoked trout slices in 2 and place a volute of smoked trout on top.
- 7
Add zests of lemon, some juice and a plume to decorate.
Source : marmiton
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