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June 2003
Walnut Grove Recipes
Smoked Salmon and Guacamole
Serves 4
- 2 1/2 avocado's
- 100g marscapone cheese
- juice of 1 lemon
- 260ml double cream
- 4 leaves of gelatine
- 1 clove of garlic
- small bunch of fresh coriander
- 25ml port
- 1 fresh red chilli
- seasoning to taste
- 4 slices smoked salmon
Method
1. Soak gelatine leaves in cold water (enough to cover the leaves). Leave for 10 minutes, or until soft and then remove from the water.
2. Heat cream in a small saucepan to scalding point. Remove from heat and stir in softened gelatine leaves
3. Purée all the other ingredients until smooth. Then pour the hot cream into the mixer and blend until incorporated. Do not overwork the mixture at this point.
4. Season to taste and pour mixture into a storage container, and leave in refridgerater for at least four to five hours, until set.
5. Place smoked salmon on plate using a home-made template (as shown in picture).
6 Using two spoons, make a "quinnel" of the guacamole mousse and place on top of the smoked salmon.
7. Garnish with chives and chervil, and perhaps a chilli and lime
Serving Suggestions
You could also use this guacamole mousse as a dip, or simply eat it with a chunk of fresh crusty bread.
Advanced Preparation
This can be made a day in advance, however make sure that it is well covered. If the top of the mousse discolours, just scrape it off and discard. It will keep for 2 to 3 days in the refridgerator, but will tend to discolour as time goes on.
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