Makes 6 – Prep: 30 mins
The perfect starter for your Christmas dinner
Zest of 1/2 lime
2 tbsp coriander, chopped
1/2 tsp smoked paprika powder
1/4 chili, chopped
1 squeeze of lime juice
Salt and pepper
Trout eggs, to decorate
4 sandwich bread slices
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.