Hello, I’m Elise. Today, we’re going to prepare smoked salmon and avacado mousse recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Smoked salmon and avacado mousse Recipe
Smoked salmon and avacado mousse is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Smoked salmon and avacado mousse is something that I’ve loved my whole life. They’re fine and they look fantastic.
To bewith this particular recipe, we have to first prepare a few components. You can cook smoked salmon and avacado mousse using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Smoked salmon and avacado mousse:
- Get 1 packages shredded lettuce and rocket
- Take 2 ripe avacados
- Prepare 1 lime juice
- Take 100 grams cream cheese
- Take 250 ml double cream
- Prepare 6 slice smoked salmon
- Prepare 1 dill to garnish
- Get 1 pinch salt & pepper
Steps to make Smoked salmon and avacado mousse:
- Cut salmon into thin strips, put in a bowl to maranaide with the juice of one lime.
- Peel, de-stone, and mash the avacado.
- Remove some of the salmon to decorate the top of the mousse.
- Mix the remaining salmon with the avacado, double cream, and cream cheese. Mix until smooth.
- Taste for seasoning, add salt and pepper if necessary.
- Put a layer of rocket and lettuce in the bottom of each bowl, then divide the mousse evenly between 6.
- Garnish with remaining smoked salmon and dill.
So that’s going to wrap this up for this exceptional dish smoked salmon and avacado mousse recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
