For festive meals, what could be better than a fresh and light starter? This cucumber-lime sorbet verrine , served with smoked salmon , is the perfect solution. This refreshing sorbet, made with Ninja Creami , is an elegant way to begin your meal, while adding a touch of lightness. The sweet flavors of the cucumber and the acidity of the lime perfectly balance the richness of the smoked salmon, creating a textural contrast that will impress your guests.
Recipe for cucumber-lime and smoked salmon sorbet served in a glass
Ingredients :
- 2 large cucumbers
- The juice of 2 limes
- Zest of one lime (optional)
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 200g of smoked salmon or cooked salmon fillet, cut into small strips
- A few sprigs of dill for decoration
Instructions :
- Preparing the cucumber : Peel the cucumber and cut it into pieces. Blend it in a blender until you obtain a smooth puree.
- Adding the flavors : Add the lime juice, zest (if using), olive oil, a pinch of salt and pepper to taste, and the salmon. Blend again to thoroughly combine all the ingredients.
- Freezing : Pour the mixture into the Ninja Creami and place it in the freezer for 24 hours.
- Sorbet transformation : Use the Ninja Creami's "sorbet" mode to achieve a smooth and creamy texture.
- Assembling the verrines : In each small verrine, place a spoonful of sorbet . Gently add a few strips of smoked salmon on top.
- Decoration : Add a few sprigs of dill and a lime zest for a fresh and festive look.
Presentation suggestions:
- For an even more chic effect, you can add a thin slice of radish or a few lemon pearls (or balsamic vinegar) for a crunchy and tangy touch.
- Decorating tip : Use clear glass verrines to let the pretty colours of the pale green sorbet and orange salmon show through.
Possible variations:
- Smoked trout : For a different option, replace the salmon with smoked trout , which is lighter but just as tasty.
- Fresh salmon steak : Instead of smoked salmon you can make the same recipe with salmon steak which you will cook beforehand.
- Beetroot sorbet : If you're looking for an even more colorful option, make a beetroot sorbet for a striking contrast with salmon or trout.
Tips for adjusting the flavors:
- Dill and chives : To enhance the herbaceous note, you can add finely chopped chives to the sorbet or simply as a garnish.
- Pinch of sweet chili : For a light spicy touch, sprinkle a little sweet chili or Espelette pepper on the salmon.
- Make sure you use fresh salmon that hasn't already been frozen. Refreezing smoked salmon a second time poses health risks . It can encourage the growth of bacteria , as thawed and refrozen foods lose quality and can become a breeding ground for microbes.
Conclusion
This cucumber-lime sorbet verrine paired with smoked salmon is the perfect starter for your holiday meals. Light, refreshing, and elegant, it will delight your guests from the very beginning. Easy to prepare with Ninja Creami , this sorbet is a quick way to add a touch of sophistication to your Christmas menu while perfectly balancing fresh and rich flavors.
