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Elise’s verrines: tzatziki tomato, zucchini-pepper, and smoked salmon with black radish


For the smoked salmon-black radish spoons:

  • 1 tsp dijon mustard
  • dill
  • 1 black radish
  • 1 slice smoked salmon
  • 1 tsp sherry vinegar

For the zucchini-red pepper verrine:

  • 1 zucchini
  • 2 marinated red peppers
  • 1 tbsp olive oil
  • 2 tbsp sesame seeds (optional)
  • pepper
  • salt
  • 1/2 lemon

For the tomato-tzatziki verrine:

  • 1 tomato
  • 100 g tzatziki (prepared or store-bought)
  • 50 g parmesan cheese


Step 1: Tomato-tzatziki terrine

Step 2: Cut the tomato into very small dice.

Step 3: Place a layer of tomato and then a layer of tzatziki in the verrines (avoiding touching the edges).

Step 4: In a hot pan, place a teaspoon of parmesan cheese and spread it out to make a tile.

Step 5: Once the tile hardens, flip it over.

Step 6: Note: It is best to make the parmesan tiles at the last minute (they will be crispier).

Step 7: Zucchini-red pepper verrine

Step 8: Peel the zucchini and grate it into long strands.

Step 9: In a bowl, mix the grated zucchini with lemon juice, olive oil, salt and pepper. Let it marinate for 10 minutes.

Step 10: Cut the marinated red pepper slices into small dice.

Step 11: Place the zucchini at the bottom of the verrines and add a few pieces of red pepper on top.

Step 12: Brown the sesame seeds in a pan or in the oven and sprinkle the verrines with the seeds.

Step 13: Smoked salmon-black radish spoons

Step 14: Peel and grate the black radish.

Step 15: In a bowl, mix the grated radish with mustard, sherry vinegar, salt and pepper. Place the mixture in the spoons.

Step 16: Make thin strips of smoked salmon and place them on the black radish.

Step 17: Add fresh or dried dill.


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