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    You are in: Home / Recipes / Individual Smoked-Salmon and Avocado Mousses for Any Occasion Recipe
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    Individual Smoked-Salmon and Avocado Mousses for Any Occasion

    Individual Smoked-Salmon and Avocado Mousses for Any Occasion. Photo by Zurie

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Zurie's Note:

    Plural of mousse? Actually meece, of course, LOL! Unless you prefer Mice! It's so easy to make, and the small molds look lovely on a plate. I tried making a watercress sauce but that wasn't enough of a success to publish the recipe! I used small 1/3 cup (100 ml) melamine bowls instead of ramekins, because I wanted the dish small enough for a starter and not too filling. Note that this recipe will only be enough for the the small moulds I used, so adjust ingredients if using larger ramekins. Change seasonings to your taste, if you like, and garnish with more imagination that I did!

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    Units: US | Metric

    • 8 ounces cold-smoked salmon (the kind that comes very thinly sliced)
    • 9 -10 ounces avocados, ripe (flesh only when weighed)
    • 8 tablespoons cream cheese (salmon-flavoured preferred. I used 2/3 of a 230 g container, if you're metric)
    • 1 teaspoon salt, preferably flaky sea salt
    • 1 teaspoon Tabasco sauce (or any hot sauce, to taste)
    • 3 tablespoons freshly-squeezed lemon juice (or 3 tablespoons lime juice)
    • 1 1/2 tablespoons gelatin


    1. 1
      *** I use smoked-salmon flavoured cream cheese.
    2. 2
      Grease 6 small individual molds, or 1 larger one, and line with plastic wrap. Make sure the wrap sticks out at the top, to have "handles" to get the finished mousses out in one piece.
    3. 3
      Line the molds with the smoked salmon slices, overlapping where necessary, or patching, so that there are no "holes" in your lining! Don't cut off any bits -- they will be folded over the filling.
    4. 4
      Mash the avocado in a bowl, add the cream cheese, salt and hot sauce, and mix well.
    5. 5
      Squeeze the lemon juice, measure into a small pot, sprinkle over the gelatine, and over medium heat stir this with the back of a spoon.
    6. 6
      Stir all the time until the gelatine granules dissolve and you have an almost gluey mixture. Do not cook!
    7. 7
      Stir this into the avo and cream cheese mixture, and make sure you mix the gelatine in very well.
    8. 8
      Taste your mixture at this stage, and adjust seasoning to your taste.
    9. 9
      Fill each lined mold with the mixture, pressing in very lightly.
    10. 10
      Then use a knife blade and smooth the tops (which will be the bottom) from the centres outwards so they're even and flat, and the molds are filled edge-to-edge. Fold any salmon "flaps" over the filling.
    11. 11
      Put on a tin or platter, cover with plastic, and leave in fridge to firm for 4 hours or overnight.
    12. 12
      Have a serving plate ready: To unmold, tug gently on the plastic overhang all around each mousse. Can be served on shredded lettuce, or garnished with a whole large shrimp, parsley, or with a swirl of watercress sauce.

    Ratings & Reviews:

    • on August 16, 2008


      I copied this recipe when it was Recipe of the Day, and made it to serve as a starter last night at a dinner for my husband's business partners. One woman asked me whether a hotel had made it for me! They loved it! I carefully (with a calculator!) increased the quantities to serve 8. Great recipe, which worked really well. It is just the right size, small, for a fairly rich starter and can be garnished very nicely. I was very pleased with this recipe and will make it again! Thank you for this one, Zurie!

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    • on July 31, 2008


      i had problems understanding the steps. I covered the bowl with salmon after i had covered it with film. I also used normal cream cheese. The taste was nice but it was not as great as i thought. I would like to do a similar thing again but this needs some work.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Individual Smoked-Salmon and Avocado Mousses for Any Occasion

    Serving Size: 1 (110 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 187.2
    Calories from Fat 128
    Total Fat 14.2 g
    Saturated Fat 5.3 g
    Cholesterol 40.9 mg
    Sodium 481.5 mg
    Total Carbohydrate 4.8 g
    Dietary Fiber 2.8 g
    Sugars 0.5 g
    Protein 11.3 g

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