Verrines with Shaved Fennel, Smoked Salmon, Apples and Lime-Yogurt Sauce

Photos, recipes and styling by Béatrice Peltre

Verrines (French trifles or parfaits) are like edible artworks, blending layers of flavor and texture to create a stunning presentation that is as enjoyable to look at as it is to taste. And when it comes to holiday cuisine, I can’t help but think that a verrine recipe is a perfect choice. This particular one is akin to a light and lively miniature wintry salad arranged in a glass. I opted for cold-smoked salmon from Boston Smoked Fish, complemented by delicate, mildly sweet and refreshing thinly sliced fennel, crunchy bits of apple and a crisp, zesty lime yogurt dressing. Use your prettiest straight-sided or footed glassware to serve.

Makes 4 (1-cup) or 8 (1/2-cup) verrines

1 cup Greek yogurt
juice of 1 lime
2 tablespoons olive oil plus more to garnish
sea salt and freshly ground black pepper
1 cup fennel, shaved paper thin with a mandoline
1 tablespoon fennel fronds, chopped
4 ounces cold-smoked salmon, coarsely chopped
½ red apple, cored and diced into ¼ inch pieces, drizzled with ½ teaspoon lemon juice
toasted sesame seeds, to taste
microgreens of your choice, to garnish
dash of paprika, to garnish

In a small bowl, stir the yogurt with ½ tablespoon lime juice, 1 tablespoon olive oil and season with salt and pepper. Keep covered in the fridge until ready to use.

In a bowl, toss the fennel with 1 tablespoon lime juice, 1 tablespoon olive oil, 1 tablespoon fennel greens and season with salt and pepper. Divide each preparation in layers between four (1 cup) or eight (½ cup) glasses in this order: smoked salmon, yogurt sauce, fennel, apple. Sprinkle with sesame seeds, a pinch of microgreens, a dash of paprika and a drizzle of olive oil. Keep cold until ready to serve.

This recipe appeared in the Winter 2024 issue as part of a larger story, L’Apèro Français.