#NoelByHJ – Starter Surimi verrine

We are continuing our Christmas dinner on a budget. If you have been nibbling on one or two or three selections of the bouchées previously posted. You won’t want to have a big starter. So here is my Verrine, a light green salad layered in a water glass… It might be under £1.50, but you can still make it look good… Just because it is Primani (Primark), it doesn’t mean that you can’t wear it like a Coco Chanel!

Salad in a glass

Salad in a glass

Surimi verrine

 Surimi are sometimes called crab sticks or seafood stick! I love those things and they can be addictive… Not to everyone’s taste, but really yummy!

Ingredients to serve 2

Ingredients for the verrine

Ingredients for the verrine

  • 4 crab sticks – 40p
  • 25g red onion
  • 1 medium tomato – 10p
  • 2 cherry tomatoes
  • 1 Lemon – 27p
  • 1 carrot
  • A hand full of spinach leaves – 20p
  • Salt
  • Pepper
  • Olive oil

    Ingredients for the verrine

    Ingredients for the verrine

  • Mayonnaise
  • Paprika (optional)
  • vinegar

Total spend: 97p

The Crab stick cost 99p for 10 sticks. The pack of 6 tomatoes cost 59p in LIDL and can be event cheaper as the store often reduces prices on fruits & veges.

Method:

Remove the film on the fish sticks and pull apart. Dice the onion.

preparing the crab sticks

Preparing the crab sticks

Cut the medium tomato and lemon quarters, chop the spinach, peel the carrot and cut it in strings length ways using the carrot peeler.

In a bowl, combine the crab sticks strings with a tablespoon of mayonnaise and 1 tablespoon of vinegar, black pepper and paprika. Mix well and spoon in the serving glasses making sure that they leave no trails on the sides of the glasses.

Now deposit 2 pieces of the quarters tomato on top of the crab sticks, then a bit of the carrot, then a handful of spinach, sprinkle the diced onion then more carrot and spinach… or however you would like your visual to be.

layering is done!

Layering is done!

Layering is done

Layering is done

Once the layering is done, top with the cherry tomato, drizzle olive oil, sprinkle black pepper and add the lemon.

If you are not serving immediately, refrigerate the salad and only drizzle the oil and sprinkle black pepper at the last minute. The lemon will be squeezed just before tucking in.

bon appetit!

Bon appetit!

It is done. Simple, light, beautiful… literally.

See you tomorrow for the mains and it is Turkey free!

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One thought on “#NoelByHJ – Starter Surimi verrine

  1. Pingback: #NoelByHJ – Mains – Lobster in Crème fraiche | Made By Hortense

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