Difficulty [usr 1]
Cook the spinach patties in a saucepan for about ten minutes. Then leave to cool in a dish and store in the refrigerator at 0°/+3°c.
Cook the artichoke bottoms in boiling water for 10 – 12 minutes and cool them in ice.
Slice the stocks and place them in the mixer bowl.
Place the artichoke/spinach mixture in a salad bowl, then the fromage frais and crème fraîche.
Season with the juice of half a lemon, Tabasco, salt and pepper, refrigerate before serving.
Cut the salmon into small cubes to form a small salmon tartare. Toss with the olive oil, chives and the juice of half a lemon.
Arrange a layer of tartare and a layer of mashed potatoes in verrines.
Finish the verrine with a thin layer of salmon tartare.
Serve immediately.
Culinary Ideas from Chef Hubert
