1 Finely blend the smoked salmon. Whip the liquid cream into a firm whipped cream. Gently stir in the smoked salmon purée. Put this whipped cream in a piping bag and place it in a cool place.
2 Boil the beans for 2 minutes in a pot of boiling salted water. Refresh them and remove their skin. In a saucepan, bring the broth to a boil. Add the beans and cook for 10 minutes. Pepper
3 Add the cheese portions to the saucepan and mix into a fine velvety consistency. Divide into verrines and add a little smoked salmon whipped cream. Sprinkle with chilli and serve.
- You can also serve this velouté cold by adding whipped cream at the last minute and decorating it with salmon eggs.