Avocado mousse for salmon

    10 min

    This avocado mousse is the perfect accompaniment to salmon and adds a sophisticated touch to your dish. Easy to make ahead (see tip) and great served with baked side of salmon.


    Hampshire, England, UK
    5 people made this

    Serves: 6 

    • 3 avocados, stoned and halved
    • 150g creme fraiche
    • 2 1/2 tablespoons chopped fresh dill
    • salt and pepper, to taste
    • 1 teaspoon capers
    • 3 to 4 teaspoons lemon juice

    Prep:10min  ›  Ready in:10min 

    1. Combine all of the ingredients, except the lemon, in a food processor and blend until light and smooth. Add the lemon gradually, taste testing as you go. Transfer to a serving bowl and serve.

    Make ahead

    Avocado is notorious for browning quickly, so a good tip for storing the mousse with minimal browning is to lay cling film directly over the top of the mousse in order to reduce as much contact with the air as possible. When ready to use, remove the cling film, transfer to a clean bowl and freshen up with a good stir. Best if eaten the same day as made, but will keep for up to 3 to 4 days in the fridge with this method.

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