Salmon and avocado mousse
Instructions
Cut the salmon into strips.
Cut Avocados in half lengthwise, remove the core and extract the pulp without breaking the Peel, which will keep aside.
Whip the cream.
Puree salmon, flesh of avocado and egg yolk for about 2 minutes.
Add the cream and salt.
With a pastry bag set the mousse in the cavities of the avocado, place on a serving dish and refrigerate for 20 minutes before serving.
Ingredients and dosing for 4 persons
- 2 avocado
- 40 g of smoked salmon
- 10 cl of whipping cream
- 1 egg whites
- Salt