Festive Crayfish Verrines

Cut open the avocado, remove the stone and scrape out the flesh. Put in a bowl and mix with the lime zest, coriander, smoked paprika powder and chili and season with salt and pepper.

In a second bowl, mix the crayfish with a squeeze of lime juice and a bit of salt.

Drain the faisselle and put in a third bowl. Add the cream, season generously with salt and pepper and mix.

Put a layer of avocado cream at the bottom of 6 verrines, top with crayfish, then with faisselle. Decorate with trout eggs and refrigerate until needed.

Put a sandwich bread slice onto a chopping board and flatten with a rolling pin.

Using a star-shaped cookie cutter, cut out stars from each flattened bread slice.

Melt the garlic and herb butter. Brush the stars on both sides with melted butter, then fry them in a frying pan until nicely golden.

Serve the verrines straight out of the fridge and decorate with bread stars.