Salmon & Fresh Shrimp Verrines

Name: Salmon & Fresh Shrimp Verrines
Prep time: 20 min
Total time: 20 min
Cuisine: International
Ingredients: 150 g of salmon (fresh (or smoked salmon)); 120 g of peeled shrimp; 1 avocados (medium); 1 handful of iceberg lettuce ((or lettuce)); 1 small red onion; 1 tbsp of lemon juice; 2 tbsp of mayonnaise; 1 tsp of crème fraîche; salt; pepper; a few sprigs of chives; sesame seeds; parsley (fresh)

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This refreshing verrine layers avocado, salmon, shrimp and fresh cheese. 🍤 It is served in a clear glass for the look.

Total time: 20 min
Prep: 20 min
Cook: –
Difficulty: Easy
Per person: €2.00

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a main

Salmon en Croûte

50 minMedium

For dessert

Chocolate Mendiants

15 minEasy

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

185kcal

Protein15 g34%
Carbs4 g9%
Fat11 g57%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even fresher verrine, put the salmon in the freezer for 10 minutes before cutting it: it will be firmer and super easy to cut cleanly! 🔪❄️

Freezing : Can you freeze this recipe?

Not recommended

The texture of the avocados, lettuce and mayonnaise/crème fraîche sauces will be altered after thawing.

Storage : How long does it keep?

Avocados brown, the lettuce wilts, and raw/semi-cooked seafood has a very limited shelf life with mayonnaise/crème fraîche. Keeps 24h max in an airtight container in the fridge if the avocados are lemoned.

Making ahead : Can you make it the day before?

Same day

Avocados brown and the lettuce loses its texture. Assemble right before serving.

Reheating : How do you reheat it?

Cold dish, not meant to be reheated.

Variations

Use smoked salmon instead of fresh salmon.
Sprinkle with chives, parsley or sesame seeds.
Keep chilled until serving.

Mistakes to avoid

Letting the avocado turn brown: drizzle it right away with lemon juice.
Cutting the ingredients too big: cut small dice and small cubes.
Layering in the wrong order: lettuce, shrimp, avocado, salmon, onion.

Frequently asked questions

How do you make salmon and shrimp verrines?

Spread the iceberg lettuce at the bottom of the glasses, add the shrimp in mayonnaise, the lemony diced avocado, the seasoned salmon cubes, then the red onion, chives and parsley.

How do you keep the avocado from turning brown?

Cut the avocado into small dice and immediately drizzle it with a little lemon juice before adding it to the glasses.

How do you season the shrimp?

Roughly chop them and mix them with a small spoonful of mayonnaise, a dab of crème fraîche, lemon, salt and pepper, before placing them on the lettuce.

Which salmon should you choose?

Fresh salmon, or smoked to your taste: 150 g cut into small cubes, lightly salted and peppered, gently placed on the avocado.