These elegant salmon appetisers are just perfect for a dinner party with friends over the festive season…
Dark, thin slices of nutty, pumpernickel bread provide the perfect background for these colourful smoked salmon bites, although fresh rye or soda bread would work equally well. Good-quality smoked salmon is essential here, as it needs to be able to stand up to the gutsy horseradish.
Smoked Salmon with Avocado and Horseradish Mousse on Pumpernickel
Makes 28 – 30
- 1 ripe medium avocado
- 1 tbsp creamed horseradish
- 1 tbsp lemon juice
- sea salt and freshly ground black pepper
- 75ml double cream
- 4–5 large slices of pumpernickel or rye bread
- 225g smoked salmon dill sprigs, to garnish
- Halve the avocado and remove the stone, then scoop out the flesh into a blender or food processor. Add the creamed horseradish, lemon juice and some seasoning and whiz to a very smooth purée.
- Whisk the double cream in a bowl until thick and just holding peaks, then fold in the avocado purée. Taste and adjust the seasoning. Cover and chill for at least an hour until firm.
- To assemble, remove the crusts from the bread and then cut into bite-sized squares. Cut the salmon into strips and drape them neatly over the bread squares.
- Place a quenelle or neat teaspoonful of chilled avocado and horseradish mousse on each one. (To shape a quenelle, warm a spoon in hot water, shake off the water, then run the spoon along the surface of the mousse to take up a neat oval shape. Slide it off the spoon onto the smoked salmon.)
- Garnish each canapé with a dill sprig and arrange on a platter to serve.
Christmas by Gordon Ramsay
Published by Quadrille £15
Photography: Chris Terry