Asparagus and Smoked salmon verrines

This lovely asparagus mousse recipe was given by Myangel for the Thermomix Supertoinette challenge. I love the beautiful green colour and I used smoked salmon as it balances well with the taste of the asparagus.

Source: Myangel from the forum Supertoinette

Ingredients

For 24 small verrines or for 6 people as a starter

220g fresh green asparagus
3 tbsp strong chicken stock
6 gelatine leaves
150g milk
15g butter
15g flour
1 egg white
100g cream
Salt and pepper to taste
To serve, smoked salmon cut into small dices or cooked prawns sprinkled with lemon juice.

Method

  1. Put the butter, flour and milk + seasoning in the TM bowl and cook for 5 min/90C/speed 4.
  2. Meanwhile, soak the gelatine leaves in a bowl of cold water for a few minutes to soften.
  3. When the bechamel is cooked, add the chicken stock, then, press the water out of the gelatine leaves and add to the bechamel. Mix 5 seconds, speed 3.
  4. Tip out in a bowl and leave to cool.
  5. While the bechamel is cooling, cook the asparagus in salted boiling water for 4 to 8 minutes depending on the size (I cooked mine for 4 minutes as they were about 1cm diameter). Set aside 130ml of cooking liquid.
  6. Mix the asparagus with the reserved cooking liquid and a pinch of salt in the TM bowl for 15 sec/speed 6. Scrape down and mix again 15 sec/speed 8.
  7. Tip out into the bechamel mixture (if the asparagus are stringy, pass them through a sieve). Clean the TM bowl.
  8. When the bechamel is cooled down to room temperature, beat the egg white (either in the Thermomix with the butterfly whisk or using a hand mixer) and whip the cream until soft peaks.
  9. Add the whipped cream and egg white to the bechamel/asparagus mixture and combine gently using a spatula.
  10. Pour mixture into verrine (I used a funnel). Half way through, add some smoked salmon (or prawns) and top with more asparagus mixture. Finish with smoked salmon/prawns and some fresh herb (dill, parsley, chive…) for decoration.


5 Responses to Asparagus and Smoked salmon verrines

  1. tes verrines sont superbe et bien délicieuse,tu me donne faim!!!! bon dimanche bisous

  2. Jolies, jolies, jolies tes petites verrines ! Fantastique recette, merci Myangel et merci Thermomix ! N’oublions pas que l’on peut cuire les asperges à la vapeur dans le Varoma, aussi 😉

    • French Foodie

      True, I didn’t in that case as the Thermomix was used to make the bechamel and I don’t think the steam at 90C would be quite enough to cook asparagus, or am I wrong?

  3. Ta version est super sympa et très bien présentée ! bonne journée, bises !

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