Fast glass cheesecake, Skyr, herbs and smoked trout

Ingredients

For 4 servings

• •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

Method

1. 1.Mix the flour with hazelnut powder, sesame, sunflower seeds and diced butter until the mixture is sandy. Freeze for 5 minutes.
2. 2.Scissor the dill.
3. 3.Soak the crumble in a hot skillet, stirring frequently and then cool on a plate.
4. 4.Mix the Skyr with the lemon zest, 1 tablespoon of lemon juice, chiseled dill, crushed pink berries, salt, pepper and pepper.
5. 5.Spread the crumble at the bottom of the verrines by slightly tasting. Add the mixture to Skyr above.
6. 6.Cut the smoked trout slices in 2 and place a volute of smoked trout on top.
7. 7.Add zests of lemon, some juice and a plume to decorate.