Name: Smoked Salmon and Avocado Mousse in a Glass
Ingredients: 2 large ripe avocados, (halved, pitted, and peeled); 2 tablespoons freshly squeezed lemon juice; 2 tablespoons extra-virgin olive oil; ½ teaspoon sea salt flakes; 3 tablespoons minced red onion; 4 slices smoked salmon; 6 tablespoons plain Greek-style yogurt; 1 (5.2-ounce) package garlic and fines herbs Boursin cheese, (at room temperature); 4 tall, thin breadsticks (optional)

Smoked Salmon and Avocado Mousse in a Glass

Hilliary David Gibbs Smith Books – French From The Market

A longtime food trend in France that appears in homes as well as restaurants are verrines, which are small glasses to hold either a starter, soup, or dessert.

Checkout Where The Food Comes From Cookbook Review: French From The Market (With Recipes)

Photography by Sheena Bates and Deborah Ritchken. Reprinted by permission of Gibbs Smith Books.

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Course Appetizers

Cuisine French, World Cuisine

Servings

Equipment

4 (about 6-ounces each) verrines, glasses, or martini glasses, to hold the appetizer Note: If you don’t have the glasses, use small ramekins.
food processor or immersion blender

Ingredients

2 large ripe avocados, halved, pitted, and peeled
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
½ teaspoon sea salt flakes
3 tablespoons minced red onion
4 slices smoked salmon
6 tablespoons plain Greek-style yogurt
1 (5.2-ounce) package garlic and fines herbs Boursin cheese, at room temperature
4 tall, thin breadsticks (optional)

Instructions

In a food processor bowl, slice the avocados. Add 2 tablespoons lemon juice, 2 tablespoons oil, and ½ teaspoon sea salt flakes and process until smooth. Stir in the red onion. Divide the mousse among four serving verrines. Clean the food processor bowl.
Slice the smoked salmon into ribbons or cut it into small cubes. Top the avocado mixture with the salmon.
In a food processor bowl, combine 6 tablespoons yogurt and Boursin and blend until smooth. Note: You may use an immersion blender. Top each verrine with a layer of the yogurt mixture.
This can be eaten as is, or chilled before serving. Slide a breadstick (if using) into the side of each glass to garnish.

Enjoy!

About the Author

Hilliary Davis is a cookbook author, contributing journalist, cooking instructor, and lecturer. She also has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines, as well as frequently judging cooking competitions. Davis also writes a popular weekly Substack newsletter called DestinationFood. She currently lives in the Hamptons, New York City, and spends several months a year in France.