Christmas mousse with avocado and smoked salmon
That sounds like a unique and festive recipe! Combining creamy richness with savoury flavours, this Christmas mousse with avocado and smoked salmon would make a great appetiser or a fun twist on a traditional dish. Here’s a possible recipe you could try:
Christmas Mousse with Avocado and Smoked Salmon
Ingredients:
1 ripe avocado
100 g smoked salmon (plus extra for garnish)
150 g cream cheese (or mascarpone for a richer taste)
2 tbsp sour cream or Greek yoghurt
1 tbsp lemon juice
1 tsp Dijon mustard
Fresh dill or chives for garnish
Salt and pepper to taste
Optional extras: A splash of white wine or a dash of smoked paprika for extra flavour
Instructions:
Prepare the avocado mousse:
In a food processor or blender, combine the avocado, cream cheese (or mascarpone), sour cream, lemon juice, Dijon mustard and a pinch of salt and pepper. Blend until smooth and creamy. For an extra kick of flavour, add a splash of white wine or a pinch of smoked paprika. Taste and adjust the seasoning if needed.
Prepare the smoked salmon:
Tear the smoked salmon into small pieces or strips. You can either blend it lightly into the mousse for a uniform flavour, or leave some aside for garnishing if you prefer distinct salmon pieces.
Assemble the mousse:
Transfer the avocado mousse mixture into small serving glasses or bowls. For a more elegant presentation, you can use a piping bag.
Gently fold in the smoked salmon if you want it mixed through, or layer it on top for more visual contrast.
Garnish with fresh dill or chopped chives for added flavour and colour. Alternatively, garnish with extra smoked salmon ribbons and a drizzle of olive oil or a squeeze of lemon juice for freshness.
Chill and serve.
Leave the mousse to chill in the fridge for at least 30 minutes to allow it to firm up slightly. Serve with thin crackers, crostini or cucumber slices for a light, festive appetiser.
This mousse would make a fun addition to your holiday menu. The creamy, smooth texture comes from the avocado and cheese, while the salmon provides a smoky, salty contrast, making it feel indulgent without being too heavy.
Would you serve this as a starter or as a main course for your Christmas table?
