Smoked Salmon and Avocado Appetizer
Avocado mousse and smoked salmon verrines are a fresh, elegant starter, perfect for Christmas, New Year’s Eve, or any special occasion.
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.