lundi 1 septembre 2008

Verrine de carpaccio de saumon

Verrines or single servings in small glasses have been around for a few years but are now beginning to hit mainstream.  I think it started as an interesting way to serve appetizers or desserts.  I have been intrigued by them since first seeing them served at a vernissage or art opening for one of my favourite French artists, Daniele Fuchs, in Versailles.  There were tables laid out with rows of Chinese soup spoons each filled with a mouthful of smoked salmon or devilled egg and little glasses of dessert type goodies.  Since then I have been searching for appropriate sized glasses and the right number of dinner guests to try out some combinations.  

I think the "keep it simple" principle works best.  These are small quantities we are taking about presented in artistic ways, if possible.  It is an ideal way to present a cold summer soup starter.  Or trios of desserts (a little sample of each).  The downside is having lots of glasses or spoons to wash but a small price to pay for art I think.  

In this example, I have just used salmon carpaccio mixed with lemon juice, scallions, olive oil, pepper, lemon zest and cilantro served in tiny vodka glasses and spoons.  The salmon could be replaced by smoked salmon.  This could also be served in layers alternated with chopped tomatoes or avocados. 

The limit is really your imagination.  

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