Salmon and Avocado Mousse Recipe

Prep Time Cook Time Serves
20m Makes 12 small glasses

These little glasses are a fun idea if you are having a cocktail party. If you don’t own some small glasses they are worth the investment. I have used them for a variety of recipes including soups, puddings and parfaits. A nice way to switch up the usual appetizer served at a cocktail or dinner party.


For the avocado mousse:
  • 2 large avocados
  • 2 tablespoons crème fraiche
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
For the horseradish cream:
  • ⅓ cup crème fraiche
  • 2 tablespoons horseradish, plus more if needed
For the salmon:
  • 12 ounces good quality smoked salmon
  • Zest and juice of one lemon
  • ¼ cup finely chopped dill
  • Fresh dill sprigs, for garnish


Start by making the avocado mousse. In a small food processor, add the avocado and the crème fraiche and pulse to combine. Add the lemon juice, olive oil, salt and pulse again until smooth. Transfer to a bowl and cover with cling film directly touching the surface of the mousse. Keep in the fridge until you’re ready to serve.

In a separate small bowl, mix together the crème fraiche and horseradish. You can add more or less horseradish depending on how spicy you like it. Cover with cling film and transfer to the fridge.

Finely chop the smoked salmon and add to a bowl along with the lemon juice, zest and dill. Mix to combine.

To assemble the glasses: Add a small dollop of the horseradish cream on the bottom of each glass. Add a layer of the salmon mixture, followed by a layer of avocado mousse. Repeat with another layer of salmon and then a final layer of mousse. To finish, place a small dollop of the horseradish cream on top and decorate with a sprig of fresh dill.

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