Dairy free salmon and avocado mousse

Posted by petra08 on April 15, 2016 · 12 Comments 

A couple of weeks ago I tried to make a salted cod mousse. The recipe looked fairly simple and delicious. I got some cod and got started. First you had to salt the cod over night in quite a lot of salt.

I am not sure what or how they did this in the recipe but it was a complete disaster and tasted like a spoonful of salt. The recipe had equal measures cream and fish. I know that cream and butter brings out the most wonderful flavours but I felt it was a bit much and was thinking how I could make a new, less salty batch and what ingredients I could use as a substitute.

 

The first thing was easy, the cod that tasted more like salt than cod. The fishmonger down the road has the best smoked salmon. He sells lovely and thinly sliced salmon as well as trimmings. The trimmings cost very little but they have a brilliant taste.

 

Salmon trimmings

 

Salmon avocado and cashew mousse

preparation time 15 minutes + 1 hr for the cashew nuts to soak + at least 4 hours setting time 

cooking time 0 minutes 

serves 5 as a starter 

Ingredients

• 150 gr or 5.2 oz cold smoked salmon
• 1 ripe avocado
• 1.5 dl cashew nuts, soaked for 1 hr in hot water
• juice and zest of 1 lemon
• 1 pinch sea salt
• 1 tbsp water
• 1 egg white
• 3/4 gelatine leaf

Cut the salmon in to small cubes.

 

 

Soaked cashew nuts are a great substitute to cream and commonly used by vegans. I thought this would be good to use instead.

 

Soaked cashew nuts 

 

Place the soaked cashew nuts and avocado in a blender.

 

 

Add lemon zest and juice and the water. Blend until it is smooth and taste with salt.

Whist the egg white until stiff peaks form. Soak the gelatine and melt it on very low heat.

Mix the avocado and cashew blend with the salmon and mix in the melted gelatine leaf. Fold in the whisked egg white and put in the fridge for at least 4 hours to set.

 

I served the mousse with a watercress and broccoli salad with a drizzle of  rhubarb vinaigrette. I garnished with some pea shoots and sea salt flakes. A piece of toast on the side made it a nice starter.

 

 

 

I think cream would have made the mousse even smoother but this was lighter and I didn’t miss the cream. There was a sigh of relief that the mousse tasted ok and wasn’t too salty!

 

I am bringing this to Fiesta Friday! No Friday is the same without this amazing foodie party! This week the two co hosts are Julie @ Hostess At Heart and Ashley @ Too Zesty. Check out their blogs and be prepared to get hungry! Happy Friday!

 

 

 

 

 

 

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Filed under Allotment/Veg, Amuse bouche, Avocado, Broccoli, Fish & Seafood, Fruit, Herbs, Lemon, Onion, Recipe, Salmon, Starter, Watercress · Tagged with cashewnuts, dairy free salmon mousse, Rhubarb vinaigrette, salmon mousse