Avocado Mousse and Smoked Salmon Verrines: A Perfect Festive Starter
Avocado mousse and smoked salmon verrines are a fresh, elegant starter, perfect for Christmas, New Year’s Eve, or any special occasion.
This delightful combination brings together the creamy richness of avocado and the savory, slightly smoky flavor of salmon, creating a harmonious balance of textures and tastes.
Quick and easy to prepare, this recipe is a sophisticated choice for festive dinners or aperitif gatherings. Impress your guests with these vibrant, flavorful verrines that showcase both simplicity and refinement.
Smoked Salmon and Avocado Appetizer
Avocado mousse and smoked salmon verrines make the perfect starter for any festive meal or elegant aperitif.
Simple to prepare yet incredibly refined, these verrines balance sweet and slightly salty flavors, ensuring a crowd-pleasing dish for your guests.
Inspired by Samar’s blog, this recipe features two delicious mousses: a creamy, rich avocado mousse with a hint of lemon, paired with a light, fragrant smoked salmon mousse.
The contrast between the two is both visually striking and a delight for the taste buds. With vibrant colors and varied textures, these verrines are a true feast for the eyes and palate.
Quick and easy to assemble, they’re ideal for dinners with friends, buffets, or any special event, making them a versatile choice for all occasions.
Ingredient to make this Gourmet Avocado and Salmon Cups
– Ingredients for the salmon mousse layer :
- 150 g smoked salmon
- 75 g creamy cheese, I used Boursin
- 75 g crème fraîche
- 2 tbsp chopped dill
- ground black pepper
- 1 tsp lemon juice
- 1 pinch of cayenne or more to taste
– Ingredients for the avocado cream layer :
- 1 medium avocado
- 2 tbsp crème fraîche
- Juice of 1 lemon (+/- to taste)
- Salt
- a pinch of cayenne pepper
- Espelette pepper to taste
Step-by-step instructions
– Make the Avocado Cream:
- Cut the avocado in half and remove the pit.
- Scoop out the flesh and place it in a blender. Add a splash of lemon juice to prevent browning.
- Add the crème fraîche and blend until smooth and creamy.
- Season with salt and pepper, then blend again to adjust the flavor.
- Transfer the avocado cream to a piping bag and carefully pipe it into the bottom of the verrines.
– Make the Smoked Salmon Mousse:
- Cut the smoked salmon into small pieces and place them in a blender. Pulse lightly to roughly chop.
- Add the cream cheese, cream, lemon juice, and dill. Blend until smooth and creamy.
- Season with pepper, and add a pinch of cayenne if you like a touch of heat.
- Transfer the mousse to a piping bag and pipe it over the avocado cream in the verrines.
- Refrigerate the verrines until ready to serve, ensuring they stay fresh and flavorful.
Can You Make Ahead this appetizer?
Yes, you can easily make these avocado mousse and smoked salmon verrines ahead of time, which makes them a convenient and elegant option for busy holiday meals or special events.
Here are some tips for preparing them in advance:
– Prepare the Mousses in Advance: Both the avocado cream and smoked salmon mousse can be made up to a day before serving. After preparing the mousses, transfer them to piping bags and store them in the fridge. This will keep them fresh and ready to assemble when needed.
– Assemble Just Before Serving: To maintain the vibrant green color of the avocado mousse, assemble the verrines up to 2 hours before serving. If you want to prepare them further in advance, cover the top of the avocado mousse with plastic wrap to limit exposure to air.
– Keep the Verrines Chilled: Store the filled verrines in the fridge to ensure they stay fresh and maintain their texture. If you’re making them more than a few hours ahead, cover the verrines tightly with plastic wrap or an airtight container.
More appetizers ideas
Smoked Salmon and Avocado Appetizer
Ingredients
Ingredients for the salmon mousse layer :
- 150 g smoked salmon
- 75 g creamy cheese I used Boursin
- 75 g crème fraîche
- 2 tbsp chopped dill
- ground black pepper
- 1 tsp lemon juice
- 1 pinch of cayenne or more to taste
Ingredients for the avocado cream layer :
- 1 medium avocado
- 2 tbsp crème fraîche
- Juice of 1 lemon +/- to taste
- Salt
- a pinch of cayenne pepper
- Espelette pepper to taste
Instructions
Make the Avocado Cream:
- Cut the avocado in half and remove the pit.
- Scoop out the flesh and place it in a blender. Add a splash of lemon juice to prevent browning.
- Add the crème fraîche and blend until smooth and creamy.
- Season with salt and pepper, then blend again to adjust the flavor.
- Transfer the avocado cream to a piping bag and carefully pipe it into the bottom of the verrines.
Make the Smoked Salmon Mousse:
- Cut the smoked salmon into small pieces and place them in a blender. Pulse lightly to roughly chop.
- Add the cream cheese, cream, lemon juice, and dill. Blend until smooth and creamy.
- Season with pepper, and add a pinch of cayenne if you like a touch of heat.
- Transfer the mousse to a piping bag and pipe it over the avocado cream in the verrines.
- Refrigerate the verrines until ready to serve, ensuring they stay fresh and flavorful.
