Gravlax and Avocado Mousse
When you end up with leftovers of gravlax, this mousse
is a great way of using them. On a hot summer evening
serve it refrigerated, but on a cold winter day it can
even be served at room temperature.
Ingredients:
· 200 g gravlax
· 200 g avocado meat (scoop out the meat of a medium size ripe avocado)
· 2 tbsp dry sherry
· 2 tbsp fresh lemon juice
· salt and pepper as desired
Proceed as follows:
1. Set aside 50-75 grams of the gravlax. Puree the
remainder in the food processor.
2. Add the avocado meat and continue pureeing.
3. Add the sherry, the lemon juice and pepper and
salt as desired and continue the pureeing until
you have a smooth mousse.
4. Spread the mousse on crackers or small pieces
of toast.
5. Cut the remaining gravlax into thin strips and
use these to adorn the mousse.
We have tried several ways of spicing the mousse (e.g.,
cognac and port wine) but dry sherry is by far the best
way. What remains to be tested is what a few dashes of
Tabasco® would do to the dish. If you try that before
we do, please let us know about the result.
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