Description
A festive, no-cook appetizer featuring silky avocado mousse topped with elegant smoked salmon roses and fresh herbs.
Ingredients
Scale
For the Crust:
- 2 ripe avocados, peeled and pitted
- 4 ounces cream cheese, softened
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon prepared horseradish, optional
- 2 tablespoons finely chopped fresh dill, plus extra for garnish
- 1 tablespoon finely chopped fresh chives, plus extra for garnish
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 8 ounces cold-smoked salmon slices
- 1 teaspoon capers, drained, for garnish
- Lemon wedges, for serving
Instructions
1. Prepare the Crust:
- In a food processor, blend the avocados, cream cheese, lemon juice, lime juice, olive oil, horseradish, dill, chives, salt, and pepper until smooth and creamy, scraping down the sides as needed.
- Taste and adjust the salt and pepper, then transfer the mousse to a piping bag or a resealable bag with one corner snipped off.
- Pipe or spoon the mousse into four small serving glasses or ramekins, smoothing the tops, then cover and refrigerate for at least 1 hour to set.
- To make the salmon roses, lay a smoked salmon slice on a clean board, roll it loosely into a cylinder, then wrap a second slice around it to form petals; repeat to make four roses.
- Top each chilled mousse with a salmon rose, garnish with dill, chives, and capers, and serve with lemon wedges.
Notes
You can customize the seasonings to taste.