Verrines are a very popular amuse bouche in France because they are easy to make, fancy and it’s a great way to combine different flavors together. So what is exactly a verrine? Verrine is a small glass (about the size of a shot glass) where you can layer the ingredients of your choice. The best part of verrine is that it allows you to be creative and to use any ingredients you want. For example, you can make a mini caesar salad, mini soup, melon pearls and prosciutto, etc. It’s really up to you!
I noticed that verrines are not very popular in North America and it’s such a shame because it’s probably the easiest way to create a fancy amuse-bouche/appetizer. You get the most amazing flavors in one or two bites and they can be made both savory or sweet. So, because verrines are not very popular in North America, you may need to order the verrines online or you will have to improvise with what you can find. The best option (because the glasses/containers have to be small) is to look for shot glasses as they will have the perfect size and they are usually easy to find. For the tiny spoons, I’m sure that they can be found online.
I decided to make a popular verrine that we make in France, which is a smoked salmon and avocado mousse. It starts with a smooth and creamy layer of avocado mousse and is topped with a smoky and salty smoked salmon mousse, simple but so flavorful and creamy! And the best part is that you don’t need much ingredients and your food processor will do most of the work! Isn’t it great?
Let’s start cooking!
Ingredients (8-10 verrines):
- 2 avocados
- 1 lime juice
- 1/2 tsp chili powder
- Salt and pepper to taste
Smoked salmon mousse:
- 100g smoked salmon
- 1 tbsp cream cheese
- 1 tbsp dill
1- In a food processor, add the avocados, lime juice, salt, pepper and chili powder. Mix until smooth and reserve in a bowl on the side.
2- In a food processor, add the smoked salmon, cream cheese and dill. Mix until it makes a sort of paste. Reserve on the side as well.
3- Add the avocado mousse in a piping bag and pour it into each verrine. Then top with a layer of the smoked salmon mousse. You can add the smoked salmon layer with a piping bag as well or with a spoon, just be careful not to stain the glass. Decorate with some salmon roe and dill and your fancy amuse bouche is ready!
The best part of making verrines is to be creative so don’t hesitate to create more layers or add different textures as it will only make them even more delicious. This is an amazing culinary experience for your guests and also a great way to impress without doing much work!
I hope you will enjoy this recipe! Let me know in the comment what you think about this recipe and if you liked it.