Family Best Time >> Food

Verrine of spinach, artichokes and smoked salmon tartare


Ingredients:4 people
  • frozen spinach
    5 pebbles
  • fresh goat cheese
    150 g
  • frozen Brittany artichoke bottoms
    3
  • smoked salmon slices not too thin
    3
  • lemon
    1
  • tabasco
    2 teaspoons
  • cream
    2 tablespoons
  • chives
    2 tablespoons
  • olive oil
    1 tablespoon
  • salt and ground pepper


Preparation:
  • Preparation time:15 minutes
  • Cooking time:10 minutes


Difficulty [usr 1]

Cook the spinach patties in a saucepan for about ten minutes. Then leave to cool in a dish and store in the refrigerator at 0°/+3°c.

Cook the artichoke bottoms in boiling water for 10 – 12 minutes and cool them in ice.

Slice the stocks and place them in the mixer bowl.

Place the artichoke/spinach mixture in a salad bowl, then the fromage frais and crème fraîche.

Season with the juice of half a lemon, Tabasco, salt and pepper, refrigerate before serving.

Cut the salmon into small cubes to form a small salmon tartare. Toss with the olive oil, chives and the juice of half a lemon.

Arrange a layer of tartare and a layer of mashed potatoes in verrines.

Finish the verrine with a thin layer of salmon tartare.

Serve immediately.

Culinary Ideas from Chef Hubert