Smoked Salmon Verrines with Yogurt, Tomatoes and Basil

Ingredients:

• ½ cup Mediterranean yogurt (10% MF) or regular yogurt (2% MF) drained for several hours in a sieve lined with absorbent paper towel
• 10 plum tomatoes, sliced in 6
• 2 tbsp (30 ml) olive oil
• 10 basil leaves, minced
• 4 slices of Atkins & Frères smoked salmon, sliced into fine strips
• Grissini (optional)
• Salt and pepper to taste

Method:

1. In a small bowl, season yogurt and add a drizzle of olive oil.
2. In another bowl, combine tomatoes, olive oil and basil. Season and set aside at room temperature for about 15 minutes.
3. Divide tomato mixture into four small glasses. Top with yogurt and then with smoked salmon. Garnish with minced basil and serve with grissini.

• July 20, 2011, 11:27 a.m.
  The Québec maritime team

  Comments by the chefs of the month

  «  These verrines are simple and easy to prepare. It’s important to buy the right type of yogurt (Mediterranean, with 10% MF) because its richness is what gives this dish so much flavour. We recommend preparing one and a half times as much yogurt, depending on the size of glasses you use. The combination of basil and tomatoes is particularly fresh and tasty. We suggest seeding the tomatoes. We used basil from Serres 5e Génération in Saint-Anaclet and Atkins & Frères smoked salmon from Gaspésie. Cost (before taxes): About $3 per person. »
• July 20, 2011, 11:27 a.m.
  The Québec maritime team

  Comments by the taste testers

  «  Wow, these verrines were so fresh and flavourful! Basil and tomatoes are always a winning combination as are yogurt and smoked salmon. This dish is colourful and delicious. It would be great served with baked pita wedges. »

Preparation time

20 minutes

Cooking time

0 minutes

Servings

4

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