French Girl in San Antonio
LIFESTYLE, FOOD & TRAVEL BLOG
Mousse d'avocat au saumon fumé
Avocado and Smoked Salmon Mousse
-
2 Large avocados
-
Juice of ½ a lemon
-
4 slices of smoked salmon
-
3 tbs of crème fraiche (Sour Cream or Mexican Cream can be used)
-
2 twigs of dill (stems removed and chopped)
-
Salt/Pepper
Garnish Options: 4 Cherry tomatoes and/or Caviar or Shrimp
Slice the Avocados in half (long ways) and remove the pit.
Remove the soft inside of the avocado, reserving the shell for later.
In a blender:
Add the avocado
Add the lemon juice
Add 2 slices of smoked salmon
Blend the mixture until well combined
In a mixing bowl:
Add the avocado mixture
Add the crème fraiche (Mexican Cream or Sour Cream)
Add a pinch of Salt & Pepper to taste
Add the dill
Stir together with a spoon until well combined
Refrigerate for 15 – 20 minutes
Serve immediately after chilled
Dish can be served in two ways:
-
For family style service: Spoon the avocado mixture back into the reserved avocado shells (this can be done more creatively with a pastry bag) Garnish the top of the avocado mouse-filled shell with chopped smoked salmon and diced cherry tomatoes. Serve with pita chips or sliced vegetables.
-
For an upscale table service: In a small serving glass, start with a layer of avocado mouse, then a layer of chopped smoked salmon pieces, then another layer of avocado mouse, etc. Top with a dollop of crème fraiche. Garnish with a twig of dill. *for extra splash: add a dollop of caviar or cooked shrimp. Serve with a small spoon.