Cream of Avocado and Smoked Salmon
From the one star french chef Patrick Asfaux
Cooking time :
Total time :
cream of avocado and smoked salmon recipe for 6 people :
- 2 ripe avocados
- 20cl double cream
- 1 Tbs French mustard
- 3 slices smoked salmon
- 1 tsp lemon juice
- 1 pinch cayenne pepper
- 1 Tsp capers
- some fresh chervil
1) Open your avocados, get rid off the stone and take the flesh out with a spoon. Put it in your food processor along with the lemon juice, one slice of smoked salmon, the mustard, the cream and the cayenne pepper. Blitz the lot and set aside in a bowl in the fridge for 2 hours.
Pipe some of the avocado mousse in some shot glass or cocktail glasses up to half way. Then, cut your smoked salmon left over in six slices of the same size that you will carefully place around the side of the avocado mousse. Place few capers on the top of it and place a small sprig of chervil over the lot.
If you are not too confident with a piping bag, just use a tablespoon.