Festive salmon, avocado, and sprout verrines

Type: Appetizer / Starter
Preparation time: 20 min
Servings: 4 verrines

Ingredients

• Organic smoked salmon or smoked trout
• 1 avocado
• A few baby spinach leaves
• A few pomegranate seeds
• Organic sheep's milk yogurt
• Organic Germline sprouted seeds, such as Alfalfa or Radish
• A drizzle of lemon juice
• A drizzle of olive oil
• Salt
• Espelette pepper

Preparation

1. Mix the lemon juice with the olive oil, salt, and a pinch of Espelette pepper.
2. Dice the avocado and mix with a portion of the dressing.
3. Cut the smoked salmon into pieces and add a light drizzle of lemon.
4. Prepare the baby spinach and pomegranate seeds.
5. Distribute the avocado into the bottom of the verrines.
6. Add a layer of smoked salmon, followed by a layer of sheep's milk yogurt.
7. Next, add the pomegranate and baby spinach.
8. Finish with a few pieces of salmon and a generous handful of sprouted seeds.
9. Serve chilled.

Tip

For a vegetarian version, replace the salmon with roasted chickpeas or add more avocado.