Ingrédients:

  • 2 avocats bien mûrs
  • 15 ml de jus de citron vert
  • 100g de fromage frais type St-Moret ou Philadelphia
  • 1 pincée de piment d’Espelette
  • 150g de saumon fumé (4 tranches)
  • 1 cuillère à café d'aneth fraîche ciselée
  • 1 pincée de sel marin
  • 1 pincée de poivre du moulin
  • 6 baies roses concassées

Instructions:

  1. Coupez les avocats en deux, retirez le noyau et récupérez la chair. Dans your cold bowl, mash the avocado with a fork with the 15 ml of lime juice until a soft paste with some pieces is obtained.
  2. Add the 100g of cream cheese and mix vigorously. Season with salt, pepper and a pinch of Espelette pepper. Taste! The mousse must be punchy.
  3. Detail the smoked salmon into regular 5 mm small dice. Mix gently in a bowl with the chopped dill. Don't salt the salmon.
  4. Using a piping bag, place a generous layer of avocado mousse at the bottom of each verrine. If using a spoon, gently tap the bottom of the glass on your hand to even it out.
  5. Add the smoked salmon dice on top and finish with 6 crushed pink peppercorns