Jelled avocado mousse, encasing a ricotta and salmon filling, makes for a slightly decadent starter on thick slices of crusty bread. For a light lunch, cut into wedges and serve with a leafy green salad.
PREPARATION |
1 HOUR, PLUS CHILLING TIME AND OVERNIGHT SETTING TIME |
SERVES |
8 |
Vegetable oil for greasing
3 large ripe avocados, roughly chopped, plus 1 ripe avocado, sliced, for garnish
2 cloves garlic
Grated zest and juice of 2 limes
Salt and freshly ground black pepper
Dash of Tabasco or other hot sauce
3 teaspoons (10 g) powdered clear gelatin
3/4 cup (180 ml) heavy whipping cream
Ricotta salmon filling
375 g (13 oz) ricotta cheese
1/4 cup (60 ml) light cream
5 g (1 1/2 teaspoons) powdered clear gelatin
200 g (7 oz) smoked salmon, finely chopped
Salt and freshly ground black pepper
2 egg whites
Lightly oil a 6-cup (1.5-liter) mold or 20-cm (8-in) shallow cake pan. Put roughly chopped avocado, garlic, lime zest, and half the lime juice in a food processor or blender. Puree until smooth, then season with salt, pepper, and Tabasco or other hot sauce.
Sprinkle gelatin over 1/4 cup (60 ml) water in a small saucepan and dissolve over a low heat. Let cool slightly. Transfer avocado puree to a bowl and stir in gelatin to combine well.
Chill avocado mixture in refrigerator until just beginning to thicken. Put cream in a medium bowl and beat with an electric mixer until it holds soft peaks, then fold through avocado mixture. Spoon three-quarters of mixture over base and sides of the oiled mold or pan, leaving a cavity for the filling. Cover with plastic wrap and refrigerate, along with remaining avocado mixture, while preparing the filling.
To prepare the filling, put ricotta and cream in a food processor or blender and process until smooth. Sprinkle gelatin over 1/4 cup (60 ml) water in a small saucepan and dissolve over a low heat. Cool slightly, then stir into ricotta mixture to combine well.
Fold smoked salmon through ricotta mixture and season with salt and pepper to taste.
Put egg whites in a large clean bowl and whisk with an electric mixer until stiff, then carefully fold through ricotta and salmon mixture. Spoon this filling into center of avocado mold. Spoon remaining avocado mixture over the top and smooth the surface. Cover with plastic wrap and refrigerate until set, preferably overnight.
About 10 minutes before serving, dip mold into hot water, then turn out onto a serving plate. Dip sliced avocado in remaining lime juice to prevent discoloration, then place around the mold to decorate. Refrigerate until ready to serve.
EACH SERVING PROVIDES
420 calories, 16 g protein, 39 g fat (16 g saturated fat), 3 g carbohydrate (2 g sugars), 2 g fiber, 697 mg sodium