Are you wearing your glitter and glamour suit already? Got the fireworks? Unwrapped the games? Or are you still panicking on what to serve your guests? I’ve got one last good idea for you: salmon and avocado mousse. You might have seen a glimpse already in my salmon-roll blog. It’s a bit on the heavy side so make sure you make small portions but it’s certainly worth a place on the table! The avocado gives a nice and fresh taste according to the salmon and makes sure that the salmon is not predominating.

I hope you have a great evening full of laughter, parties, games, champagne and nice snacks!
Let’s toast to a culinary 2016 with lots of new recipes full of fresh, healthy and tempting flavours!

Cheers!!

salmonavocado
15 minutes
Easy
0 – 5 euro pp

Ingredients for 4 pers.:

  • 100 gr salmon
  • 1 avocado
  • 2 table spoons of crème fraiche
  • 1 red chili pepper
  • 1 lime
  • 100 ml (not whipped) whipped cream

How to prepare it:

Grate some skin from the lime and squeeze the juice of the lime. Cut the chili pepper and take out the seeds. Chop the chili pepper and keep some chili pepper and grated lime skin separated for decoration. Peel off the skin of the avocado, take out the kernel. Since you don’t need to keep the avocado into nice pieces the best thing to do is to cut the avocado in half. Take out the kernel by putting the edge of your knife to it and just take out the avocado with a spoon. Put it in you blender. Add the crème fraiche, the juice of half a lime and half of the chopped chili pepper. Blend everything till it’s a soft paste and cover the bottom of the serving glasses with it.

Now you can put the salmon, the rest of the chili pepper, the lime grinds and the rest of the lime juice together in the blender. Start blending the ingredients and add the whipped cream slowly; bit by bit. If the mousse is not light and smooth enough, add some extra whipped cream. The structure is very much depending on the freshness of the salmon. If you are happy with the salmon mousse, add a layer of salmon mousse on top of the avocado mousse. Garnish it with some lime skin rasp and a bit of chopped red chili pepper.