Recipe by Zurie
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!
Top Review by AnnieSophie
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!
- 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
Directions See How It's Made
- *** I use smoked-salmon flavoured cream cheese.
- 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.
- 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.
- Mash the avocado in a bowl, add the cream cheese, salt and hot sauce, and mix well.
- 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.
- Stir all the time until the gelatine granules dissolve and you have an almost gluey mixture. Do not cook!
- Stir this into the avo and cream cheese mixture, and make sure you mix the gelatine in very well.
- Taste your mixture at this stage, and adjust seasoning to your taste.
- Fill each lined mold with the mixture, pressing in very lightly.
- 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.
- Put on a tin or platter, cover with plastic, and leave in fridge to firm for 4 hours or overnight.
- 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.