Avocado And Smoked Salmon Mousse Recipes
SMOKED SALMON AND AVOCADO TIER
Steps:
- Place a 3-inch ring mold on a plate. Layer 2 to 3 pieces of salmon in the mold. Sprinkle salt and pepper over salmon. Sprinkle a little Champagne vinaigrette over the salmon and top with croutons. Peel and slice the avocados into 1/4-inch cubes. Squeeze lemon juice over avocado to avoid discoloration; this will also compliment the flavors of the dish. Add a little wasabi to the avocados and gently toss. Place 3 to 4 slices of the avocado on top of the salmon. Repeat the layers 1 more time. Remove the ring mold and garnish the top with a small piece of chive. Repeat to make a total of 4 tiers.
AVOCADO AND SMOKED SALMON MOUSSE
We had this at Amalia & Jorge's housewarming and she wanted to make something special for me and of course the other guests - but she made this all by heself - mind you she is just learning English and cooking terminology! It was delicious and at the table where this was served - that is where you could find me and my Jazzy scooter. This is an Emeril Lagasse recipe. She served it with my recipe #146950 - it was really lovely.
Provided by Manami
Categories Spreads
Time 41m
Yield 20 Hors d'ouvres
Number Of Ingredients 11
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.
Nutrition Facts : Calories 109, Fat 9.1, SaturatedFat 4.5, Cholesterol 46.8, Sodium 177.1, Carbohydrate 2.2, Fiber 0.9, Sugar 0.2, Protein 5.4
SMOKED SALMON AVOCADO TOAST (TAURUS) RECIPE BY TASTY
Here's what you need: avocado, kosher salt, lemon juice, multigrain toast, smoked salmon, caper, fresh dill
Provided by Rie McClenny
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Scoop the avocado into a medium bowl. Season with salt and add the lemon juice. Mash until smooth.
- Spread the avocado on the slice of toast. Top with the smoked salmon, capers, and dill.
- Enjoy!
Nutrition Facts : Calories 221 calories, Carbohydrate 8 grams, Fat 14 grams, Fiber 5 grams, Protein 15 grams, Sugar 0 grams
SMOKED SALMON AND AVOCADO WRAPS
This recipe is from James Reeson of Alive and Cooking show Australia. I found it to be a delightful, light and delicious lunch, I only made a half recipe which calls for mountain bread which is a square flat bread which measures about 11" x 11". You can make this ahead as an appertizer serving in bite size pieces or take for a lunch whole, I have put the serving size as 1 as being in a wrap for one person.
Provided by ImPat
Categories Lunch/Snacks
Time 15m
Yield 1 roll, 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the avocado, dill, mayonnaise, mustard and lemon juice until all combined.
- Lay down 1 piece of mountain bread and smear with the avocado mixture, then top with the smoked salmon and shredded carrot and top off with the lettuce and then roll up the mountain bread nice and tight, wrap firmly with cling wrap and place in the fridge (overnight is great), cut into slices and serve.
Nutrition Facts : Calories 545.8, Fat 39.6, SaturatedFat 6, Cholesterol 26.9, Sodium 1143.5, Carbohydrate 30.1, Fiber 16.9, Sugar 6, Protein 25
SMOKED SALMON & AVOCADO
Rustle up this smart, yet simple, starter in just 5 minutes
Provided by Jane Hornby
Categories Dinner, Lunch, Starter, Supper
Time 5m
Number Of Ingredients 7
Steps:
- Stone and peel the avocados, cut into chunks and toss in half the lemon juice. Twist and fold the smoked salmon pieces onto serving plates, then scatter with the avocado. Cover and chill for up to 1 hr until ready to serve.
- Mix together the tarragon, crème fraîche and remaining lemon juice. Drizzle over the salmon, scatter with the capers and serve straight away with wholemeal or soda bread.
Nutrition Facts : Calories 153 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 2.17 milligram of sodium
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