For holiday meals, what's better than a fresh and light starter? This verrine of cucumber-lime sorbet , accompanied by smoked salmon , is the perfect solution. This refreshing sorbet, made with Ninja Creami , is an elegant way to start 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 contrast of textures that will wow your guests.
Recipe for cucumber-lime sorbet and smoked salmon in a verrine
Ingredients :
- 2 large cucumbers
- Juice of 2 limes
- Zest of a lime (optional)
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 200 g smoked salmon or cooked salmon steak, cut into small strips
- A few sprigs of dill for decoration
Instructions :
- Preparation of the cucumber : Peel the cucumber and cut it into pieces. Blend it in a blender until you obtain a smooth puree.
- Adding flavors : Add the lime juice, zest (if using), olive oil, a pinch of salt and pepper to taste and the salmon. Mix again to incorporate all the ingredients well.
- Freezing : Pour the mixture into the Ninja Creami and place it in the freezer for 24 hours.
- Transformation into sorbet : Use the “sorbet” mode of the Ninja Creami to obtain a creamy and smooth texture.
- Serving the verrines : In each small verrine, place a spoonful of sorbet . Delicately add a few strips of smoked salmon on top.
- Decoration : Add a few sprigs of dill and a zest of lime for a fresh, festive look.
Presentation suggestions:
- For an even more chic effect, you can add a thin slice of radish or a few pearls of lemon (or balsamic vinegar) for a crunchy and tangy touch.
- Decorating tip : Use transparent glass verrines to let the pretty colors of the pale green sorbet and orange salmon shine through.
Possible variations:
- Smoked trout : For a different option, replace the salmon with smoked trout , lighter but just as tasty.
- Fresh salmon steak : Instead of smoked salmon you can make the same recipe with salmon steak which you cook beforehand.
- Beet sorbet : If you're looking for an even more colorful option, make a beet sorbet for a bright contrast to the salmon or trout.
Tips for adjusting 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 pepper : For a slight spicy touch, sprinkle a little sweet pepper or Espelette pepper on the salmon.
- Make sure you are using fresh salmon that has not already been frozen. If you freeze smoked salmon a second time, this presents health risks . This can encourage the development of bacteria , as thawed and refrozen foods lose quality and can become an environment conducive to microbial growth.
Conclusion
This verrine of cucumber-lime sorbet combined with smoked salmon is an ideal starter for your festive meals. Light, refreshing and elegant at the same time, it will delight the taste buds of your guests from the start of the meal. Easy to prepare with Ninja Creami , this sorbet is a quick solution to add a touch of sophistication to your Christmas menu while balancing fresh and rich flavors.
