As a professional chef with extensive experience in seafood appetizers, this elegant verrine recipe showcases fresh prawns, silky raw salmon, and roasted hazelnuts in a light rice salad bound by homemade mayonnaise. Perfect for 6 servings.
Ingredients for 6 Verrines
- 500 g cooked pink prawns (bouquet style)
- 150 g button mushrooms
- 12 pink radishes
- Chives and flat-leaf parsley, to taste
- 1 large onion
- 100 g raw salmon
- 2 ripe tomatoes
- 70 g roasted and crushed hazelnuts
- 6 pitted green olives
- 1 spoonful strong mustard
- 1 egg yolk
- 15 cl sunflower oil
- 5 cl sherry vinegar
- Salt and ground pepper, to taste
Preparation
- Cut the prawns into cubes (reserve 3 for decoration); do the same with the salmon and set aside.
- Peel and finely dice the onion into brunoise.
- Trim the earthy stems from the mushrooms, slice thinly, and cut into brunoise; set aside.
- Clean the radishes, reserve 3 for decoration, and cut the rest into small pieces; set aside.
- Wash and chop the herbs, reserving a few flat-leaf parsley leaves for garnish; set aside.
- Prepare the mayonnaise: whisk mustard, egg yolk, sunflower oil gradually, sherry vinegar, salt, and pepper; set aside.
- Peel, seed, and dice the tomatoes finely; set aside.
- Wash, cook the rice, cool under cold running water; set aside.
- In a large bowl, mix rice with mayonnaise using a wooden spoon.
- Incorporate remaining ingredients (except hazelnuts), mixing well after each.
- Season generously to taste.
- Divide into verrines, top with hazelnuts.
- Garnish with mini skewers of tomato dice, olive, prawn piece, and parsley leaf.
- Serve chilled.
