Smoked Salmon, Alouette and Avocado Verrine
  • 1 1/2 containers (6.5 oz. each) Alouette® Peppercorn Parmesan Spreadable Cheese (1 1/2 cups stirred)
  • 1/4 cup half-and-half or light cream
  • 1 medium shallot, finely chopped (3 Tbsp.)
  • 1/4 cup fresh lemon juice
  • 2 Tbsp. olive oil
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 4 small ripe avocados (about 2 lbs.)
  • 2 Tbsp. small capers
  • 8 oz. smoked salmon, slices separated and shredded into 1/4" pieces
  • Dill sprigs or lemon twist for garnish
  1. You will need 6 small, straight sided glasses, at least 6 oz. each. In a medium bowl, stir together Parmesan Peppercorn spread and half-and-half until blended. Set aside.
  2. Rinse finely chopped shallot in a small strainer; drain well and place in a large bowl. Add lemon juice, olive oil, salt and pepper. Whisk together to combine. Halve, pit and peel avocados; mash until smooth and add to bowl.
  3. Divide the smoked salmon and capers between the 6 glasses. Then layer each with avocado mixture and cheese spread. Garnish with dill sprigs or lemon twist.