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Avocado mousse with smoked trout

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Origin of dish:  France
Type of cooking:  No cooking needed
 
Preparation time: 20 minutes
 
Ingredients (serves 4):


Method:

Cut avocados in half. Remove stones with the tip of a knife. Scoop out flesh with a soup spoon, put shells to one side.
Mix avocado thoroughly, spinkle with lemon juice.
Add two slices tout, sliced into strips.
Mix again, until you have a smooth paste.
Add creme fraiche, pinch of salt, black pepper and dill. Mix carefully.
Spoon mousse back into shells.
Chill for fifteen minutes, in fridge.

Meanwhile, cut lettuce and rest of trout into strips.
Cut cherry tomatoes into quarters.
Arrange on top of avocado mousse
Add a little more creme fraiche and dill and serve.
Advice: Make sure your avocados are perfeclt ripe, by buying them a few days in advance, while they are still firm. Wrap in newspaper and leave to ripen at room temperature.
Try adding salmon roe too for a little more flavour.

Recommended Wines:
- Bordeaux: St Emilion, Graves Blancs
- Burgandy: Maçon, Saumur Champigny, St Véran
- Rhône Valley and Provence: Tavel, Côtes de Provence
- Loire Valley: Sancerre, Pouilly

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