Bourgogne-Franche-Comté in the plate

19-06-2017
Logo France Bon appétit

Morbier pea velouté and smoked salmon verrines

 

If the Bourgogne-Franche-Comté menu made your mouth watered, you can try it in the kitchen, with this original verrine for the aperitif.

Verine de morbier

Photo : Syndicat du Morbier

This recipe is offered by the Syndicat du Morbier

 

Ingrédients

Serves 6

  • 3 slices smoked salmon
  • 150g Morbier cheese
  • 750g fresh peas
  • 1.5l stock
  • 10cl fresh cream
  • 50g butter
  • Espelette pepper
  • Salt and pepper

 

Method

  • Heat the stock in a pan, add the peas and leave to cook for 15 minutes.
  • Stir well to obtain the right consistency. Season to taste.
  • Chop the Morbier into small cubes, and thinly slice the salmon.
  • Form a layer of salmon at the base of each verrine and top with a layer of peas.
  • Add a dash of cream without mixing. You should have a lovely splash of white against the pea green backdrop.
  • Sprinkle with Espelette pepper.
  • Garnish with cheese cubes on cocktail sticks.

You can either eat the Morbier cheese cold as a contrast to the hot soup, or dip them in the soup until they melt.  Bon appetit!