Ingredients
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
Preparation
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.
Utensils
- 1 set of verrines – The best verrines
- 1 knife – Top 3 knives
- 1 pan – The best pans
- 1 grater – Top rated graters
- 1 peeler – Top 5 best peelers
- 1 mixing bowl – Top rated mixing bowls
- 1 wooden spoon – Best sellers
- 1 oven – Top rated ovens
- 1 pitter – Best sellers