Black Radish and Smoked Salmon Verrines

• 1 black radish
• 150 g Petrossian smoked salmon
• 150 g soft cheese
• 2 tablespoons crème fraîche
• ½ lemon
• A few sprigs of dill
• A few sprigs of chives
• 1 teaspoon olive oil
• Pepper

1. In a bowl, mix the soft cheese with the crème fraîche.
2. Add the lemon juice and a little lemon zest.
3. Finely chop the dill and chives, then incorporate them into the mixture.
4. Add a drizzle of olive oil and season with pepper. There is no need to add salt, as the smoked salmon already provides enough.
5. Mix until you have a smooth and creamy consistency.

1. Wash and peel the black radish.
2. Finely grate it or cut it into a very small brunoise to preserve its crunch.
3. If its flavour is particularly spicy, leave it to drain for a few minutes, then gently pat it dry.
4. If desired, mix the radish with a few drops of lemon juice.

1. Divide a first layer of black radish between the bottom of each verrine.
2. Add a layer of the soft cheese and herb cream.
3. Cut the smoked salmon into thin strips.
4. Gently place a few strips of smoked salmon on each verrine.
5. Finish with a small sprig of dill and a little lemon zest.

Keep the verrines refrigerated until ready to serve. Serve well chilled as an aperitif, ideally with small spoons suitable for verrines.

Tip

For an even more elegant appetiser, choose small transparent verrines and carefully alternate the layers to showcase the different colours. The black radish can also be replaced with thin slices of black radish arranged on top for extra crunch.