Avocado mousse with asparagus and smoked salmon
Surprise your family and friends at Christmas dinner with this fabulous starter! Make the presentation extra special by serving the dish in a preserve jar.
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Preparation method
- Trim away the woody base (2 cm) of the asparagus. Cook them briefly for about 3 minutes in a pan with boiling water. Then rinse the asparagus under cold water.
- In the meantime, cut the avocados all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh from the skin with a spoon and put in the blender or in the bowl of the hand blender. Purée the avocados with the juice of the lime and the cream to create a smooth mousse. Season with salt and pepper to taste. Divide the avocado mousse over the serving dishes.
- Toast the pine nuts in a dry frying pan. Cool them on a plate.
- Roll a slice of smoked salmon around the base of the asparagus spears. Pace them in the serving dishes.
- Slice the cucumber into 1 cm cubes. Sprinkle the pine nuts and cubes of cucumber over the avocado mousse.
- Using the leftovers: Use the rest of the green asparagus in a salad. Use a vegetable peeler to slice the raw asparagus spears into ribbons.
- Garnish tip: Sprinkle with some shiso purple cress or green cress.
Nutrition value per person/bite
- Energy
- 350 kcal
- Protein
- 10 g
- Fat
- 31 g
-
- Saturated
- 6 g
- Carbohydrate
- 5 g
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- Sugars
- 3 g
- Fibers
- 5 g
