Smoked Salmon with Avocado Mouse

Smoked Salmon with Avocado Mouse

Photo by Kristen B.

  • Prep Time


  • Total Time


  • Servings



  • 5

    avocados, skin and seeds removed

  • 6

    ounces smoked salmon, plus 3 slices for garnish

  • ½

    cup olive oil

  • Juice of 2 limes

  • teaspoons Dijon mustard

  • 1

    baguette, cut into thin slices

  • Salt and pepper for seasoning

  • Dill sprigs for garnish


In a food processor fitted with a metal blade, combine avocados, salmon, 2 tablespoons olive oil and lime juice. Puree until smooth. Transfer to a medium bowl and season to taste with salt and pepper. Using 1/4 cup olive oil, brush both sides of baguette slices with olive oil. Lay in a single layer on a baking sheet and toast in oven, turning once, until golden brown. Mix Dijon mustard with 2 tablespoons olive oil until smooth. TO PLATE: Spread each baguette slice with avocado mixture. Top with small piece of smoked salmon. Drizzle with olive oil and mustard mixture. Top with dill sprig. Serve immediately.


Facebook Conversations