Mousse de Saumon = Salmon Mousse

A simple starter, which could also make a nice filling for a croissant, a bap or a petit pain.

Serves 4:

1 thick slice of smoked salmon

100g soft cream cheese

juice of ½ lemon

1 ripe avocado, peeled and diced


  1. Put most of the salmon, cheese and a few drops of lemon juice in a blender and whizz. Reserve some salmon to shred.
  2. Line the bottom of a verrine, (or a small ramequin) with the diced avocado, sprinkle with the remainder of the lemon juice and cover with the salmon mousse.
  3. Decorate with a few shreds of salmon and keep in the fridge until the last moment.
  4. Serve with a slice of fresh country bread and a cool Chablis.


Bon Appétit !

Tip: If you seal the diced avocado completely with the mousse, it prevents discoloration.


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