Smoked Salmon Cup with Avocado Mousse

Serves 6

You will need 6 small moulds.

Ingredients

200g sliced smoked salmon

A little oil

For the Avocado Mousse

250g Avocado

1 1/2 gelatine leaves

50g lemon juice

50g unsalted butter

150g double cream, lightly whipped

Salt

Good pinch of Cayenne

Method

Lightly oil some small moulds and line with smoked salmon leaving an overlap to cover the top of the mould. Refrigerate until needed.

Puree the Avocado. Soak the gelatine in cold water to soften.

In a pan, heat 1/4 of the avocado puree, add the butter and heat until the butter has melted.

Remove the pan from the heat and add the gelatine, (not the water it was soaked in) stir to combine. Add the rest of the avocado and the lemon juice, season well and fold in the whipped cream.

Spoon the mixture into the lined moulds and fold the salmon over to form a lid.

Refrigerate for at least 4 hours.

To serve turn the moulds out onto small plates garnish with lemon wedges and thin triangles of buttered brown bread.