Smoked Salmon, Goat Cheese and Avocado Verrine


This colorful layered dish looks almost too good to eat! But don’t let that stop you from digging into the smoky salmon, peppery cheese and mellow avocado. Not only does the Ile de France Goat Cheese balance the stronger salmon flavor, it balances the colors as well.
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At a glance
1 1/2 cups Ile de France Goat Cheesed
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 for garnish


1. You will need 6 small, straight-sided glasses, at least 6 oz. each. In a medium bowl, stir together goat cheese and half-and-half until blended. Set aside. (see Tip.)

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 between the 6 glasses. Then layer each with the avocado mixture and cheese spread. Garnish with dill sprigs or lemon twist.

Additional Tips

Make Ahead:
Prepare and assemble up to 3 hours in advance. Cover with plastic wrap and refrigerate until ready to serve.

To easily layer goat cheese mixture, place in a heavy-duty zipper-seal bag, push to one corner, snip off the end and use like a pastry bag.

Step it up
The Ile de France® Herbed Goat cheese also would be a wonderful complement to the avocado and salmon.

Wine pairing:
Because the smoked salmon and capers have a distinctive taste, pair this verrine with a richer wine such as a white Bordeaux. For those who prefer red wine, a Merlot also makes a nice accompaniment.