Individual Smoked-Salmon and Avocado Mousses for Any Occasion

Recipe by Zurie
READY IN: 30mins


  • 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 12
    tablespoons gelatin


  • *** 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.