Celebrate the holidays with a dish that’s as elegant as it is delicious—Christmas Mousse with Avocado and Smoked Salmon. This creamy and vibrant appetizer combines the velvety texture of ripe avocados with the rich, smoky flavor of salmon, creating a delightful balance of freshness and indulgence. Perfectly suited for festive gatherings, this mousse not only adds a sophisticated touch to your holiday table but is also quick and simple to prepare. Whether served as an appetizer or part of a luxurious brunch spread, this dish is sure to impress your guests and elevate your holiday menu.
Christmas Mousse with Avocado and Smoked Salmon
Ingredients:
- 2 ripe avocados
- 1 tablespoon lemon juice
- 2 tablespoons cream cheese
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 100g smoked salmon, diced
- Fresh dill or parsley for garnish
Instructions Christmas Mousse with Avocado
Prepare the Avocado Mousse:
Scoop the avocado flesh into a blender or food processor.
Add lemon juice, cream cheese, Dijon mustard, salt, and pepper.
Blend until smooth and creamy. Adjust seasoning as needed.
Assemble the Dish Christmas Mousse with Avocado
Spoon the avocado mousse into serving bowls or glasses.
Top with diced smoked salmon.
Garnish:
Sprinkle fresh dill or parsley on top for a festive look.
Add a dash of black pepper for an extra touch of flavor.
Serve:
Chill in the refrigerator for 15–20 minutes before serving for a refreshing taste.
Conclusion:
Christmas Mousse with Avocado and Smoked Salmon is a delightful way to impress your guests with minimal effort. Its creamy texture and fresh flavors perfectly complement the festive season, making it an ideal starter for your holiday gatherings. This dish not only looks sophisticated but also offers a healthy option for your loved ones to enjoy. Whether you’re hosting a formal dinner or a casual brunch, this recipe will surely be a showstopper Christmas Mousse with Avocado
Tips:
Ripe Avocados Are Key: Choose avocados that are soft to the touch but not overripe for a smooth and creamy mousse.
Chill Before Serving: For the best flavor and presentation, refrigerate the mousse for at least 30 minutes before serving.
Presentation Matters: Serve the mousse in individual glasses or ramekins and top with smoked salmon and fresh herbs for a restaurant-style look.
Experiment with Garnishes: Add a sprinkle of black pepper, lemon zest, or a drizzle of olive oil to enhance the flavor.
Smoked Salmon Substitute: If smoked salmon isn’t available, you can use grilled shrimp or thinly sliced cured meats like prosciutto.
Make It Ahead: You can prepare the mousse a day in advance and store it in the refrigerator to save time during your busy holiday preparations.
Diet-Friendly Option: For a dairy-free version, substitute Greek yogurt or cream cheese with coconut yogurt or a plant-based alternative.
Oops and sounds delicious
Thank you, it looks delicious
I loved this recipe
How many people does the 2 avacacdos serve?
Looks good
Thank you 😊
All your recipes are looking great and worth to try them.
But it would be a great help, if you would add for how many people they are.
Like here the “Christmas Mousse with Avocado and Smoked Salmon” – ist this for one or two persons?
Great recipy! Thank you ❤️
Thank you
Wondering how many people this would serve? Looks wonderful
Looks amazing.
Thank you so much
I Will make this lovely mousse for Christmas
Love this recipe!
Is this recipe for 4 portions?
Will certainly make this… Sounds lovely.
Looks lovely how many does this serve?
I’ll try this, thank you.
On FB you show 2 picturesof the recipe…it looks like in the second photo the recipe needs gelatine or agar agar or something like that to let the mousse stay in that perfect round shape. Am I right?
Information
Impressive and looks delicious!
Shall make for Christmas.
Thank you simple and sounds great, shall try this.
Can’t wait to try it but like many others wondering how many it serves based on the quantities listed.
Try once! This sounds so good that I am definitely trying it next wek.Thank you.
Must try this!
How many people will your recipe feed please? Thank you
Thank you . That look delicious
I made this the day before, as it says un the recipe that you can. I put a saucer on top of the dish, placed the servings dish on top and covered it with clingfilm. When I took them out of the fridge to serve them next day the top 2-3 mm had turned brown so I had to scrape it off, which left very little in the dish. I therefore don’t recommend that you make it the day before.