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Smoked Salmon & Avocado Mousse

Smoked Salmon & Avocado Mousse

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Serves 6

Ingredients

  • 225g thinly sliced smoked salmon
  • 225g cream cheese, softned
  • 240ml soured cream
  • 1 teaspoon Tabasco
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon powdered gelatine
  • 75g finely chopped spring onions
  • 2 large rip avocado, stoned, peeled and thinly sliced
  • 2 x 50g jars of trout caviar
  • salt and freshly ground black pepper

Method

  1. Chop half of the salmon finely and set aside. Chop the other half into bite-size pieces and set aside.
  2. Using an electric hand-mixer, beat the cream cheese and soured cream together until creamy and well combined. Beat in the Tobasco and season to taste.
  3. Mix the lemon juice wth the gelatine in a small bowl, then microwave on high for a few seconds to dissolve it. Repeat until completely dissolved, then beat into the cream cheese mix. Fold in the finely chopped half of the smoked salmon and the chopped spring onions.
  4. Stone, peel and thinly slice the avocado. Now you are ready to assemble the dish.
  5. First put a layer of the bite-size salmon pieces into the bottom of a wide glass dish using about a third of the fish in total. Cover with a layer of the cream mix, using up about half of the quantity. Next add a layer of sliced avocado, using about half of it. Gently dot this layer with about half of the trout caviar. Then add another layer of salmon, using another third of the pieces, followed by the remaining half of the creamy mix. Finally arrange the rest of the sliced avocado evenly over the mix and then top with the remaining bite-size pieces of smoked salmon and a generous helping of trout caviar to finish.
  6. Cover the dish with clingfilm and chill for about 3 hours until good and firm.
  7. This dish can be made in one big glass serving dish or small individual glasses.

To Serve

  1. . If you like scatter some microgreens over the top and serve with crunchy crostini toasts or curly melba toast.
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