Wednesday, 9 December 2009

Smoked Salmon Cup with Avocado Mousse

Serves 6

You will need 6 small moulds.


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
Good pinch of Cayenne


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.

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