Caribbean Avocado Mousse with Saint-Pierre Fish Filets

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3 avocados
4 slices smoked Saint Pierre filets (or other smoked fish)
25cl sour cream
3 gelatin leaves
2 limes

Halve the avocados, set one of the halves aside, and scoop out the meat from the others. Dress the avocado meat with the juice of half a lime and purée in a blender.

Squeeze the juice of the other half lime into the mixture. Dissolve the gelatin in a small amount of lukewarm water, then add to the avocado mix. Stir in the sour cream. Fill small ramekin dishes with the mousse, cover with plastic wrap, and chill for 2 1/2 hours.

Cut the fish filets into thin strips, slice the second lime into wedges, and peel and dice the remaining avocado half.

Turn the mousse out of the ramekins onto individual plates. Garnish with the filets, lime, and diced avocado.
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