Elegant, fresh, and ready in just a few minutes, these smoked salmon and artichoke cream verrines are perfect for a sophisticated appetizer or festive starter. The delicate flavor of the salmon pairs beautifully with Benso Artichoke Garlic Cream, while a drizzle oforganic extra virgin olive oil adds richness and depth. For an extra gourmet finish, a few drops of Benso Lemon Balsamic Cream perfectly enhance the freshness of the fish.
Ingredients (Serves 4)
- 200 g smoked salmon, diced
- 200 g Benso Artichoke Garlic Cream
- 150 g cream cheese or fresh goat's cheese
- 2 tbsp thick cream
- 1 tbspBenso Organic Extra Virgin Olive Oil
- Le zeste d’un demi-citron
- Fresh dill and finely chopped chives
- Freshly ground black pepper
- A few drops of Benso Lemon Balsamic Cream (optional)
Method
In a bowl, combine the cream cheese with the thick cream, then fold in half of the Benso Artichoke Garlic Cream. Add the olive oil, lemon zest, a little chopped chives, and a few twists of freshly ground black pepper. Mix until smooth and creamy.
Spoon the remaining artichoke cream into the bottom of four serving glasses. Add a layer of smoked salmon, followed by a generous layer of the cream cheese mixture. Finish with a few more pieces of smoked salmon to create an attractive contrast of colors.
Garnish with fresh dill, extra chives, and, if desired, a few drops of Benso balsamic cream for an elegant touch of sweetness and acidity.
Chill the verrines in the refrigerator for 20 to 30 minutes before serving to allow the flavors to fully develop.
Benso Tip
Serve these elegant verrines with blinis, artisan crackers, or thin slices of toasted rustic bread. For an even more Mediterranean touch, finish with a drizzle ofBenso organic olive oil just before serving. The combination of artichoke, smoked salmon, and Benso's premium products creates an appetizer that is both refined and full of flavor.
Bon appétit !