Verrines of rice with prawns and raw salmon
- Pink prawns (bouquet) cooked
500 g
- Button mushrooms
150 g
- pink radishes
12
- chives, flat-leaf parsley
QS
- Big onion
1
- Raw salmon
100 g
- Tomatoes
2 beautiful
- roasted and crushed hazelnuts.
70 g
- pitted green olives
6
- spoonful of strong mustard
1
- Egg yolk
1
- sunflower oil
15 cl
- sherry vinegar
5 cl
- Salt, ground pepper
QS
- Cut the prawns into cubes (keep 3 for decoration), do the same with the salmon, set aside.
- Peel and slice the onions, cut into a fine brunoise,
- Remove the earthy stalk from the mushrooms, slice them thinly and cut them into brunoise, set aside.
- Clean the radishes, keep 3 for decoration, cut the rest into small pieces, set aside.
- Wash and chop the herbs, keep a few flat-leaf parsley leaves for garnish, set aside.
- Prepare the mayonnaise (mustard, egg yolk, oil, sunflower, sherry vinegar, salt, ground pepper) set aside.
- Peel and seed the tomatoes, cut into small dice, set aside.
- Wash and cook the rice, cool it under cold water, set aside.
- In a large bowl, put the rice, add the mayonnaise and mix well with a wooden spoon.
- Then add each element except the hazelnuts, mixing each time.
- Finish by seasoning with high taste.
- Spread into the verrines, place a few hazelnuts on each. Decorate with a mini skewer studded with a diced tomato, an olive and a piece of shrimp + a leaf of flat-leaf parsley.
- Serve chilled.
