This classic avocado mousse, based on one served up some decades ago by chef-patron Thea Dupays at The Priory restaurant in Bath, is perfect as a hoover-up dish – you can use avocados which might seem over-ripe (as long as they haven’t actually turned dark), and you can use smoked salmon off-cuts.
Ideally, you would make this a few hours before serving it, but don’t make it the day before or it will discolour. You shouldn’t really need to – it is SO quick to make.
To make a bit more of this you could add some cooked prawns.
This version doesn’t freeze well mostly because of the mayonnaise and the vinegar. For a recipe you can freeze go to BestRecipes.com.au. It’s not quite as sophisticated a taste, but if you are dealing with a glut of avocados this would be a good solution.
For other, more unusual, ideas for avocado starters, follow this link.
Recipe for quick classic avocado mousse
- 2 small ripe avocados
- 3 tbsps olive oil
- 1 tbsp white wine (Chardonay ideally) vinegar
- Salt and pepper
- 2 tbsp mayonnaise
- 2 tbsp double cream
- 1 small lemon
- 60g/2 oz smoked salmon to top
- A few slices of cucumber for garnish
- In a medium bowl (or you could make this in a blender), make a vinaigrette with the oil and vinegar, and seasoning.
- Peel and stone the avocados, slice and mix into the vinaigrette – leave to marinate, ideally for an hour.
- Lightly whip the double cream.
- Blitz the avocado with a stick blender.
- With a metal spoon, stir in the mayonnaise, whipped cream and the juice and zest of half the lemon. Taste, and adjust.
- Put into individual glass dishes, and leave in the fridge for an hour or two.
- Serve, garnished with the smoked salmon (sliced into match sticks) and a slice or two of cucumber.
For a similar recipe, but with a twist – pesto, follow this link.
For lots more ideas of things to do with avocados, follow this link.
For the best avocado knife for lifting out the flesh and easily found in the drawer, follow this link.