Dessert

Avocado Mousse with Smoked Salmon and Fresh Herb Garnish Recipe

BySana Jeannette December 4, 2025December 4, 2025

Introduction

This Avocado Mousse with Christmas Smoked Salmon is a light and elegant appetizer perfect for festive gatherings. The mousse is creamy and tangy, complemented by delicate ribbons of smoky salmon and fresh herbs. It’s a beautiful dish that brings a touch of winter sunshine to your table.

The image shows several small, round cucumber bases with pale green color and a fresh, smooth texture arranged neatly on a white marbled surface. On top of each cucumber base, there is a delicate rose-shaped swirl of light pink smoked salmon with a silky texture. Each salmon rose is garnished with a small green sprig of dill and sprinkled with tiny black sesame seeds, adding contrast and detail to the presentation. The arrangement is close together on a white plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ripe avocados
100 g (3.5 oz) cream cheese

1 tbsp lemon juice
1 tbsp olive oil

1 tbsp finely chopped fresh dill
Salt & black pepper to taste

100 g (3.5 oz) smoked salmon, sliced into ribbons
Black sesame seeds
Fresh dill sprigs

Chopped chives

Instructions

Step 1: Scoop the avocado flesh into a blender or food processor.
Step 2: Add cream cheese, lemon juice, olive oil, dill, salt, and pepper.

Step 3: Blend until completely smooth and creamy. Taste and adjust seasoning as needed.
Step 4: Place metal ring molds on a parchment-lined tray or plate.
Step 5: Fill each mold with mousse, pressing gently to remove air pockets.

Step 6: Smooth the tops and refrigerate for at least 1 hour to set.
Step 7: Meanwhile, roll salmon ribbons into roses for decoration.
Step 8: Carefully remove the molds from the chilled mousse.

Step 9: Top each mousse with a salmon rose, sprinkle with black sesame seeds and chopped chives.
Step 10: Garnish with a dill sprig and serve chilled with toast or crackers.

Tips & Variations

Use ripe but firm avocados to ensure a smooth mousse with good texture.

Substitute cream cheese with Greek yogurt for a lighter version.
Try adding a pinch of smoked paprika or cayenne pepper for a subtle smoky heat.
If you don’t have metal ring molds, small ramekins or glasses work well too.

Storage

Store the avocado mousse covered in the refrigerator for up to 2 days. To prevent browning, press a piece of plastic wrap directly onto the surface of the mousse before chilling. Assemble with smoked salmon just before serving for the best freshness. Leftover mousse can be gently stirred before serving again. Reheat is not recommended as it is best enjoyed chilled.

How to Serve

The image shows several small round stacks of food arranged neatly on a white plate, placed on a white marbled surface. Each stack has three layers: the bottom layer is pale green cucumber slices with visible seeds and a fresh, slightly wet texture; the middle layer is thick, creamy white spread evenly on top of the cucumber; the top layer is thin, smooth, and orange-pink slices of salmon folded like roses with a delicate shine. Each salmon rose is garnished with small black sesame seeds and a sprig of green dill on top. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mousse in advance?

Yes, you can prepare the mousse up to 1 day ahead and keep it refrigerated. Assemble with smoked salmon right before serving for optimal texture and flavor.