Goat and leek verrine
- Total time
- 35 min
- servings
- 6 servings
- Dish type
- Appetizer
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Prep
20 min
Cook
15 min
Total time
35 min
Ingredients
Ingredients
- 125 g 125 g goat
- 20 cl 20 cl of whole liquid cream
- 100 g 100 g smoked salmon
- 1 1 leeks
- 1 1/2 lemons pressed
- 10 10 strands of dill
- salt flower
- mill pepper
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Method
- 1
Remove the goat cheese at least 1 hour before the foam is prepared.
- 2
Put on the cream in chantilly by adding the pieces of goat cheese (keep goat washers for presentation).
- 3
Wash and chisel the leek, then bleach in a saucepan filled with boiling water. Season with a hint of salt, lemon juice and a little chiseled dineth. Reserve in the refrigerator.
- 4
Cut the salmon into small pieces and season with lemon peel. Cool.
- 5
Dress the verrines, starting with a layer of leek, then a layer of smoked salmon and ending with goat cheese moss.
- 6
Decorate with a thin slice of goat, dice of salmon, some leek and lemon zest.
Source : marmiton
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