ingredients

4 slices of smoked salmon
1/2 cucumber
200 g of Tomme de Savoie
25 cl of whole cold cream
1/2 lemon juice
A few sprigs of chives
Some sprigs of dill or marjoram
Coarse salt

Equipment

4 verrines

Steps

Step 1

In advance. Wash, peel, seed the cucumber. Cut it into cubes, let it disgorge 15 min with coarse salt. Cut the smoked salmon into thin strips and in a bowl, season with lemon juice and chopped chives.

2nd step

Prepare the whipped cream. Salt and pepper the cream. With a beater, turn it into a firm and frothy whipped cream. With a coarse grater, make cheese spaghetti.

Step 3

Assemble. Arrange the cucumber rinsed and sponged at the bottom of the verrines. Place the strips of salmon on top, then the whipped cream with a spoon. Sprinkle with the cheese, decorate with a sprig of dill, taste immediately.

tips

Tomme de Savoie is an uncooked pressed cheese made from cow's milk. Its texture is both supple and firm, and its subtle aromas. Its taste varies according to the ripening and the seasons: the younger it is, the gentler it is; the finer it is, the more typed and powerful it is. Since 1996, it has a PGI (Protected Geographical Indication).