After years of breakfast, lunch, dinner and snacks, day after day, and decades of meal preps, you may be hungry for a different culinary experience. It’s nothing too over-the-top, just a little something to make both prepping and eating more fun.
If you’ve never prepared (or eaten) a verrine, the time has come. To see part of your meal looking more like art isn’t merely a novelty, it’s a form of mealtime therapy. Such is the case with verrines, a concept that originated in France. The purpose of layering your ingredients in a small glass vessel (a verrine), visible from top to bottom, is designed to help you feast your eyes before making contact with your palate.
Lately, Mason jars, named after their inventor John Landis Mason, who patented them in 1858, are a similar and popular vessel for food, mainly desserts. There’s not much you can’t eat out of a jar, even salad, which is rampant lately on Pinterest and social media sites. It’s all about the presentation. It may be the same old salad, but now you’ll solve your typical culinary crisis --- stress, anxiety, boredom, or whatever the case may be, with a jar, or in the case of this recipe, a verrine.
- ¼ lb. small purple potatoes
- ½ lb. asparagus – reserving 16 tips for the garnish
- ½ lb. haricots verts
- 2 cups Greek yogurt
- 2 tablespoons crème fraiche
- Zest and juice of 2 lemons
- ½ bunch chives – finely chopped – reserving 1 tablespoon and 16 tips for garnish
- 2 tablespoons dill – finely chopped
- 2 tablespoons olive oil
- Pinch of sea salt
- 4-5 grinds of black pepper
- 8 oz. cooked salmon filet or smoked filet of salmon – flaked
- 8 oz. smoked salmon – chopped
- 1 lemon – quartered
- 4 oz. golden fish roe for garnish
- 8 sprigs dill (optional)
- Steam the potatoes until just tender. Let cool and then thinly slice.
- Steam the asparagus and haricots verts until just al dente. Remove from the steamer and set aside to cool. Both vegetables will need to be trimmed to fit inside the verrines. Slice the haricots verts in half, and the asparagus either in thirds or quarters so that they will fit inside your verrines.
- Combine the yogurt, crème fraiche, lemon juice and zest, chives, dill and olive oil in a bowl and whisk together well. Add the pepper and a pinch of salt and mix again.
- Spoon a little of the yogurt mixture into the bottom of each verrine. Lay the haricots verts halves horizontally on top of the yogurt. Divide the salmon filet equally between the verrines, placing it on top of the haricots verts.
- Spoon a little more of the yogurt mixture over the salmon filet, then top this with the asparagus pieces. Cover the asparagus with remaining yogurt mixture.
- Arrange the thinly sliced potatoes over the yogurt mixture in each verrine. Layer the smoked salmon over the sliced potatoes.
- Squeeze a little fresh lemon juice over the salmon just before serving. Garnish with a sprig of dill or chives, the reserved asparagus tips and golden fish roe.
Source: Salade by Pascal Beale