SALMON AND AVOCADO MOUSSE CUPS

- METHOD -

Place the avocadoes, lemon juice, lime zest and juice, mayonnaise, black pepper and Cape Herb & Spice Smashed Avo Seasoning in a food processor and run until creamy smooth. Add the cream cheese and pulse until just combined – you do not want to overwork the cream cheese as it becomes very runny.

Place 1 Tbsp of water in a small bowl and scatter over the gelatin. Allow it to stand for two minutes to bloom the gelatin. Now add three Tbsp of very hot water to another small bowl and stir in the gelatin mix until it dissolves and disappears completely. Pour the gelatin water into the avocado mix and pulse briefly to ensure it’s mixed into the creamy avo.

Line ramekins with cling film. Now line them with salmon ribbons so the entire ramekin’s sides are covered with salmon. Spoon in the avocado mix to the top of the ramekin. Top with more salmon so you end up with a sealed parcel, then fold over the sides of the cling film so the ramekin is protected and pop the ramekins into a fridge for at least four hours to firm up. To serve turn ramekins out onto a large plate and decorate with radishes, capers, micro herbs and flowers. Serve with bread of your choice. (This recipe serves six people. The filling is sufficient for three medium sized ramekins measuring 9cm wide by 4cm deep. Or use six individual-sized smaller ramekins.)

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za