Bourgogne-Franche-Comté in the plate19-06-2017
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.
This recipe is offered by the Syndicat du Morbier
- 3 slices smoked salmon
- 150g Morbier cheese
- 750g fresh peas
- 1.5l stock
- 10cl fresh cream
- 50g butter
- Espelette pepper
- Salt and pepper
- 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!