A simple starter, which could also make a nice filling for a croissant, a bap or a petit pain.
1 thick slice of smoked salmon
100g soft cream cheese
juice of ½ lemon
1 ripe avocado, peeled and diced
- Put most of the salmon, cheese and a few drops of lemon juice in a blender and whizz. Reserve some salmon to shred.
- 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.
- Decorate with a few shreds of salmon and keep in the fridge until the last moment.
- 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.