Mousse d'Avocat et Saumon Fumé

Mousse d'Avocat et Saumon Fumé

Ingredients:
2 ripe avocados
200g (7 oz) smoked salmon (sliced or chopped into small pieces)
2 tablespoons fresh lemon juice
1/2 cup crème fraîche (or sour cream)
1 tablespoon olive oil
1 small garlic clove, minced (optional)
Salt and freshly ground black pepper, to taste
Fresh dill or chives for garnish (optional)
Lemon zest for garnish (optional)
A few extra slices of smoked salmon for decoration (optional)
Instructions:
1. Prepare the Avocado Mousse:
Cut the avocados in half, remove the pits, and scoop out the flesh into a blender or food processor.
Add the crème fraîche (or sour cream), lemon juice, and olive oil to the blender. For added flavor, you can also add a small minced garlic clove (optional).
Blend until smooth and creamy. If the mixture is too thick, you can add a small splash of water or more olive oil to reach the desired consistency.
Season with salt and pepper to taste.
2. Prepare the Smoked Salmon:
Chop the smoked salmon into small pieces or strips, depending on your preference. Set aside a few small pieces or slices for garnish.
3. Assemble the Mousse:
Gently fold the chopped smoked salmon into the avocado mousse mixture. You can reserve some salmon to place on top as a garnish.
Taste the mousse and adjust the seasoning with additional salt, pepper, or lemon juice if necessary.
4. Serve:
Spoon the mousse into small serving glasses, bowls, or onto individual plates. You can use decorative glasses or martini glasses for a more elegant presentation.
Garnish with the reserved smoked salmon slices, fresh dill, or chives. Add a sprinkle of lemon zest for an extra burst of freshness.
5. Chill:
For the best texture and flavor, refrigerate the mousse for 30 minutes to 1 hour before serving, but it can also be served immediately if you're short on time.
Tips:
Lighter version: You can use Greek yogurt instead of crème fraîche for a lighter version of the mousse.
Add a twist: For extra flavor, you can incorporate a little bit of horseradish or Dijon mustard into the mousse to add some zing.
Make it ahead: This dish can be made a few hours ahead of time and refrigerated until ready to serve. The flavors meld together beautifully when chilled.
Pairing Suggestions:
Serve with: This mousse pairs wonderfully with some crisp crackers, toasted baguette slices, or even fresh vegetable sticks (cucumber, celery, or radishes) for a lighter touch.
Wine pairing: A crisp, cold white wine like a Sauvignon Blanc or a glass of Champagne would complement the creamy, savory mousse perfectly.