Smoked Salmon and Guacamole

france pays de la loire walnut grove recipe salmon
smoked salmon and guacamole

The recipe for this delicious dish is brought to you by two highly respected British chefs who are based in the Pays de la Loire.
Their successful cookery school uses only the best ingredients, many of which are sourced from this bountiful region.

Smoked Salmon and Guacamole

Ingredients

  • 2 1/2 avocados
  • 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 tasteMethod

    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. Puree 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 refrigerator 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 dressing.

    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 two to three days in the refrigerator, but will tend to discolour as time goes on.

    This recipe was prepared for you by the Walnut Grove, which offers gourmet cuisine and cooking classes in the beautiful Loire Valley.
    The hosts and tutors for the course are Maynard Harvey and Benedict Haines.
    They are both talented, professional chefs with a deep understanding of food.
    Visit their website for further details

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