Veggie, Salmon & Hazelnut Verrines Recipe

Name: Veggie, Salmon & Hazelnut Verrines
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1/2 bag (375g) Arctic Gardens Orleans Vegetables; 12 slices smoked salmon; 1 French shallot, finely chopped; 10 basil leaves, thinly sliced; 10ml (2 tsp.) olive oil; Juice of 1/2 lime; 20 hazelnuts, roasted and crushed; 1 container ricotta (250 g); 10ml (2 tsp.) nut oil

Ingredients

1/2 bag (375g) Arctic Gardens Orleans Vegetables
12 slices smoked salmon
1 French shallot, finely chopped
10 basil leaves, thinly sliced
10ml (2 tsp.) olive oil
Juice of 1/2 lime
20 hazelnuts, roasted and crushed
1 container ricotta (250 g)
10ml (2 tsp.) nut oil

PREP TIME 30m	COOK TIME 5m	TOTAL TIME 35m
YIELD 4 servings

Instructions

To thaw vegetables, cook for 2 minutes in a pot of boiling, salted water.
Drain and let cool in a bowl of cold water with ice cubes.
Drain and let dry on paper towels.
Thinly slice vegetables.
Mix olive oil and lime juice in a bowl.
Add vegetables and season.
Cut smoked salmon into thin strips.
Combine shallots, ricotta, basil, and nut oil in a bowl and season.
Assemble verrines in small glasses, alternating layers of vegetables, ricotta mixture, salmon, and hazelnuts.