Dairy free salmon and avocado mousse

Dairy free salmon and avocado mousse

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 trimmingscold smoked 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 


  • 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.


cold smoked salmon


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 soaked cashew nuts


Place the soaked cashew nuts and avocado in a blender.


soaked cashew nuts and avocado


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.


Dairy free salmon and avocado mousse


Dairy free salmon and avocado mousse


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 ZestyCheck out their blogs and be prepared to get hungry! Happy Friday!







12 Responses to “Dairy free salmon and avocado mousse”
  1. Very nice Petra. Looks delicious and healthy . I love the use of cashews. I have been using cashew cream a lot these days. The avacados must add another layer of creaminess. Happy FF!

    • petra08 says:

      hi Zeba
      I am glad you like it. Cashew cream is brilliant and a lot lighter than regular cream!
      It worked really well with avocado, especially with the smoked salmon 🙂

  2. What a perfect recipe Petra – love the idea of salmon better than cod and smoked too! Add avocado and what more could you want 🙂

    • petra08 says:

      hi Judi
      Am glad you like it. I agree that salmon seems a better option than cod and especially that strange salty thing! 🙂

  3. toozesty says:

    Petra, I love the combination of smoked salmon and avocado. The finished appetizer looks very fancy indeed. Happy Fiesta Friday I hope you are enjoying the party!

  4. chefjulianna says:

    It’s so beautiful, Petra! You are ever the artist and chef!

  5. Loretta says:

    Very clever Petra, love all those healthy ingredients!

    • petra08 says:

      hi Loretta
      I just couldn’t face so much cream. I would hesitate to order it if I am out but when I have to add it myself to a recipe I always hesitate!
      This tasted lighter but it still worked 🙂

  6. chefceaser says:

    Reblogged this on Chef Ceaser.

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