Best Individual Smoked Salmon And Avocado Mousses For Any Occasion Recipes

INDIVIDUAL SMOKED-SALMON AND AVOCADO MOUSSES FOR ANY OCCASION

Steps:

• *** I use smoked-salmon flavoured cream cheese.
• Grease 6 small individual molds, or 1 larger one, and line with plastic wrap. Make sure the wrap sticks out at the top, to have "handles" to get the finished mousses out in one piece.
• Line the molds with the smoked salmon slices, overlapping where necessary, or patching, so that there are no "holes" in your lining! Don't cut off any bits -- they will be folded over the filling.
• Mash the avocado in a bowl, add the cream cheese, salt and hot sauce, and mix well.
• Squeeze the lemon juice, measure into a small pot, sprinkle over the gelatine, and over medium heat stir this with the back of a spoon.
• Stir all the time until the gelatine granules dissolve and you have an almost gluey mixture. Do not cook!
• Stir this into the avo and cream cheese mixture, and make sure you mix the gelatine in very well.
• Taste your mixture at this stage, and adjust seasoning to your taste.
• Fill each lined mold with the mixture, pressing in very lightly.
• Then use a knife blade and smooth the tops (which will be the bottom) from the centres outwards so they're even and flat, and the molds are filled edge-to-edge. Fold any salmon "flaps" over the filling.
• Put on a tin or platter, cover with plastic, and leave in fridge to firm for 4 hours or overnight.
• Have a serving plate ready: To unmold, tug gently on the plastic overhang all around each mousse. Can be served on shredded lettuce, or garnished with a whole large shrimp, parsley, or with a swirl of watercress sauce.

AVOCADO AND SMOKED SALMON MOUSSE

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.

AVOCADO AND SMOKED SALMON MOUSSE

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.