Goat and leek verrine

Ingredients

For 6 servings

• •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

Method

1. 1.Remove the goat cheese at least 1 hour before the foam is prepared.
2. 2.Put on the cream in chantilly by adding the pieces of goat cheese (keep goat washers for presentation).
3. 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. 4.Cut the salmon into small pieces and season with lemon peel. Cool.
5. 5.Dress the verrines, starting with a layer of leek, then a layer of smoked salmon and ending with goat cheese moss.
6. 6.Decorate with a thin slice of goat, dice of salmon, some leek and lemon zest.