Litchi-flavoured Kriter with verrines

For 6 people
Preparation : 15 min

1 bottle of Kriter rosé
6 tbs of litchi syrup

For the verrines:

1 cucumber
60 g trout eggs
6 tbs of thick creme fraiche
The juice of half a lemon
2 tbs of olive oil
2 branches of dill
Salt, pepper

Pour the creme fraiche into a bowl, season and chill.
Wash and dry the cucumber. Cut in half, remove the seeds with a small spoon then cut into tiny cubes. Place them in the salad bowl, season, sprinkle with olive oil and lemon juice and mix.
Divide the cucumber cubes between a dozen small vodka-type glasses.
Cover them with creme fraiche and trout eggs.
Decorate with a sprig of dill. Chill.
Just before serving: place a tablespoon of litchi syrup in each champagne flute. Pour the Kriter over the top.
Serve with the verrines.