Smoked Salmon Verrines with Lemon Mascarpone Cream

These smoked salmon verrines with lemon mascarpone cream are elegant, fresh, and perfectly suited for festive starters or refined aperitifs. Built in delicate layers of lightly soaked blinis, silky lemon-scented mascarpone mousse, and savory smoked salmon, they offer a balance of creaminess, acidity, and subtle herbal notes. The airy texture of the cream, achieved by folding in whipped egg whites, makes these verrines light on the palate while still feeling indulgent.

Preparation time: not specified
Rest time: minimum 2h (ideally 4h)
Difficulty: Easy to medium

Ingredients

For the filling

• 4 slices smoked salmon (about 150g)
• 8 to 12 blinis (depending on the size of the verrines)
• 1 yellow lemon (for soaking juice)

For the mascarpone cream

• 250g mascarpone
• 2 eggs (whites and yolks separated)
• 1 lemon (zest and 1/2 juice)
• 1 small bunch fresh dill
• Salt and five-berry pepper

For decoration

• A few sprigs of dill
• Pink peppercorns
• Thin lemon slices

Instructions

1. Prepare the lemon mascarpone cream. In a mixing bowl, whisk the egg yolks with the mascarpone until the mixture becomes smooth and supple. This step loosens the mascarpone and creates a creamy base without lumps. Finely grate the lemon zest directly into the bowl, then add the juice of half a lemon to bring freshness and gentle acidity. Stir in the finely chopped dill, season with salt and five-berry pepper, and mix thoroughly so the flavors are evenly distributed.
2. Lighten the cream. Whip the egg whites into stiff peaks in a clean, dry bowl. They should be firm but still glossy, holding their shape when the whisk is lifted. Gently fold the whipped whites into the mascarpone mixture using a spatula, working in several additions. Use slow, upward motions to incorporate air without deflating the whites, resulting in a light, airy mousse-like texture.
3. Prepare the blinis. Juice the remaining lemon and set the juice aside in a shallow dish. If necessary, cut the blinis to match the diameter of your verrines so they fit neatly at the bottom. This ensures even layers and a clean presentation once assembled.
4. Assemble the base layer. Quickly dip each blini into the lemon juice, turning it briefly so it absorbs just enough liquid to become fragrant and slightly moist, without becoming soggy. Place the soaked blinis at the bottom of each verrine, pressing them down lightly to create an even base.
5. Build the layers. Cut the smoked salmon into thin strips. Arrange a layer of salmon over the blinis, then cover with a generous layer of lemon mascarpone cream. Repeat the process with another layer of lightly soaked blinis, followed by salmon, and finish with a final layer of mascarpone cream. Smooth the top gently for a neat finish while keeping the layers visible through the glass.