05 January 2007

Avocado, salmon and tapioca in verrines

One of my last buy on Amazon was this amazing book that reflects the last and crazy trend that is going on on the other side of the Alps: verrines (aka, little drinking glasses filled with savoury or sweet stuff).
The book is wonderful, with so many ideas I can’t stop looking at it!
But remember, if you intend to buy it and try something, the ingredients stated in the book are for little glasses, lets say like the one you could use for grappa or strong liquor, not for water glasses…

For 3 200 ml glasses

For the green layer:
2 avocados
1 tomato
The juice of two lemons

For the pink layer:
Smocked salmon
The juice of half a lemon

For the white layer:
80 g of tapioca
Extra virgin olive oil

Fish eggs to decorate

Halve the avocados, scoop the flesh and mix it with the lemon juice, parsley and cumin. Once you have a thick cream add the diced tomato and pulse the mixer: the tomato must remain in chunks. Make a layer in each glass.

Mix the salmon with the lemon juice and the dill. Do not over mix it, you need chunks even in this.
Make a layer over the avocado cream.

Bring to the boil a pan with 3 litres of salted water. Add tapioca and cook for 15 minutes or until the tapioca is tender.
Drain and cool it under cold water. Dress with a tablespoon of olive oil.
Make the last layer over the salmon.

Decorate with fish eggs or dill.