Individual Smoked Salmon And Avocado Mousses For Any Occasion Recipes

SMOKED SALMON & AVOCADO

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.

AVOCADO AND SMOKED SALMON MOUSSE

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.

SMOKED SALMON, AVOCADO, AND HORSERADISH SPIRALS

Steps:

• In a small saucepan sprinkle the gelatin over the lemon juice, let it soften for 10 minutes, and heat the mixture over moderately low heat, stirring, until the gelatin is dissolved. In a food processor purée the avocado with the cream cheese, the horseradish, and the gelatin mixture until the mixture is smooth. Transfer the mixture to a bowl, set the bowl in a larger bowl of ice and cold water, and stir the mixture until it is thickened to the consistency of thick mayonnaise.
• Arrange the smoked salmon slices, overlapping them slightly, on a sheet of plastic wrap to form a 17- by 7-inch rectangle and spread them with the avocado mixture, leaving 1/2-inch border. Using the plastic wrap as an aid and beginning with a long side roll up the smoked salmon jelly-roll fashion, wrap it in the plastic wrap, and twist the ends of the plastic wrap closed. Chill the smoked salmon roll for 3 hours, or until it is frim and the filling is set.
• With a 1 1/2-inch round cutter cut out rounds from the pumpernickel, reserving the scraps for another use. Remove the plastic wrap from the salmon roll carefully on a cutting board and with and electric knife or other very sharp knife cut it crosswise int 1/4-inch slices. Arrange each salmon roll slice on a pumpernickel round and garnish each canapé with a parsley sprig and 2 short sections of chive. The canapés keep, covered tightly with plastic wrap and chilled, for 2 hours.

AVOCADO AND SMOKED SALMON MOUSSE

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.

SMOKED SALMON AND AVOCADO WRAPS

Steps:

• Warm the tortillas in a dry frying pan until they puff up and brown slightly.
• Arrange slices of smoked salmon, avocado, lettuce and watercress on the breads.
• Grind black pepper over top, drizzle with lime juice and top with a spoonful of yogurt.
• Sprinkle dill over the ingredients.
• Roll up the tortillas tightly, cut in half and serve.