Best Avocado And Smoked Salmon Mousse Recipes

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AVOCADO AND SMOKED SALMON MOUSSE



Avocado and Smoked Salmon Mousse image

Provided by Emeril Lagasse

Categories     appetizer

Time 41m

Yield Serves about 20 as an hors

Number Of Ingredients 11

8 ounces thinly sliced smoked salmon
8 ounces cream cheese, softened
1 cup sour cream
1 teaspoon hot pepper sauce
1/4 teaspoon salt
2 tablespoons fresh lemon juice
1 teaspoon unflavored gelatin
1/2 cup minced scallions
1 large ripe avocado, peeled, pitted, and cut into thin slices
1(5-ounce) jar salmon roe
Toasted croutons or crackers, for dipping

Steps:

  • Line a 4-cup round mold with plastic wrap. Lay about 1/3 of the salmon over the plastic wrap, overlapping each slice slightly and hanging the ends over the edge, to cover the mold. Chop the remaining salmon into 1/2-inch pieces and set aside. In the bowl of an electric mixer, combine the cream cheese and sour cream until creamy and well combined. Add the hot pepper sauce and salt and stir well. In a small saucepan, heat the lemon juice over very low heat. Pour into a 1/2-cup ramekin and sprinkle with the gelatin, stirring until the gelatin is dissolved. Remove from the heat and stir into the cream cheese mixture. Fold in the chopped smoked salmon and scallions. Spoon 1/3 of the mousse into the mold, top with a layer of avocado slices, then gently spread with 1/2 the salmon roe. Spread 1/3 of the mousse on top of the roe, and top with the remaining avocado slices and roe. Spread the remaining mousse over the top and fold the overhanging salmon strips over to completely enclose the mousse. Cover with the plastic wrap and chill until firm, about 3 hours. To unmold, place the mold in a bowl of warm water for 10 seconds. Unwrap the plastic from the bottom of the mold and invert the mold onto a serving plate. Gently shake to release the mold and unwrap completely. Serve with toasted croutons or crackers.

AVOCADO AND SMOKED SALMON MOUSSE



Avocado and Smoked Salmon Mousse image

We had this at Amalia & Jorge's housewarming and she wanted to make something special for me and of course the other guests - but she made this all by heself - mind you she is just learning English and cooking terminology! It was delicious and at the table where this was served - that is where you could find me and my Jazzy scooter. This is an Emeril Lagasse recipe. She served it with my recipe #146950 - it was really lovely.

Provided by Manami

Categories     Spreads

Time 41m

Yield 20 Hors d'ouvres

Number Of Ingredients 11

8 ounces thinly sliced smoked salmon
8 ounces cream cheese, softened
1 cup sour cream
1 teaspoon hot pepper sauce (to taste)
1/4 teaspoon salt
2 tablespoons fresh lemon juice
1 teaspoon unflavored gelatin
1/2 cup minced scallion
1 large ripe avocado, peeled, pitted, and cut into thin slices
5 ounces salmon roe
crackers or seasoned party pita bread, for dipping

Steps:

  • Line a 4-cup round mold with plastic wrap.
  • Lay about 1/3 of the salmon over the plastic wrap, overlapping each slice slightly and hanging the ends over the edge, to cover the mold.
  • Chop the remaining salmon into 1/2-inch pieces and set aside.
  • In the bowl of an electric mixer, combine the cream cheese and sour cream until creamy and well combined.
  • Add the hot pepper sauce and salt and stir well. In a small saucepan, heat the lemon juice over very low heat.
  • Pour into a 1/2-cup ramekin and sprinkle with the gelatin, stirring until the gelatin is dissolved.
  • Remove from the heat and stir into the cream cheese mixture.
  • Fold in the chopped smoked salmon and scallions.
  • Spoon 1/3 of the mousse into the mold, top with a layer of avocado slices, then gently spread with 1/2 the salmon roe.
  • Spread 1/3 of the mousse on top of the roe, and top with the remaining avocado slices and roe.
  • Spread the remaining mousse over the top and fold the overhanging salmon strips over to completely enclose the mousse.
  • Cover with the plastic wrap and chill until firm, about 3 hours.
  • To unmold, place the mold in a bowl of warm water for 10 seconds.
  • Unwrap the plastic from the bottom of the mold and invert the mold onto a serving plate.
  • Gently shake to release the mold and unwrap completely.
  • Serve with toasted croutons or crackers or seasoned party pitas, for dipping.

Nutrition Facts : Calories 109, Fat 9.1, SaturatedFat 4.5, Cholesterol 46.8, Sodium 177.1, Carbohydrate 2.2, Fiber 0.9, Sugar 0.2, Protein 5.4

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