Smoked salmon domes with avocado

Name: Smoked salmon domes with avocado
Prep time: 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 6 Large blinis; 12 Smoked salmon; 4 Avocado(s); 2 Lemon(s); 150 grams Cream cheese; 1 pinch Salt; 1 pinch Pepper; 0.5 teaspoons Ground paprika; 1 teaspoon Pink peppercorns

Ingredients

Large blinis : 6
Smoked salmon : 12
Avocado(s) : 4
Lemon(s) : 2
Cream cheese : 150 grams
Salt : 1 pinch
Pepper : 1 pinch
Ground paprika : 0.5 teaspoons
Pink peppercorns : 1 teaspoon

Preparation

Make the avocado cream: peel and pit the avocado, place in a bowl with the fromage frais, the juice of 1 lemon, salt, pepper, and paprika and mash.
Place the Flexipan 6 half-sphere mold on a perforated baking tray and put 2 overlapping slices of salmon in each mold. Trim the excess if necessary.
Fill with avocado cream and smooth the surface with a knife.
Freeze for 1 hour, then unmold onto the blinis. Trim the blinis if necessary.
Top the domes with lemon zest, a few crushed pink peppercorns, and season with pepper.

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Smoked salmon domes with avocado

Smoked salmon domes with avocado

Ingredients

Preparation

Make the avocado cream: peel and pit the avocado, place in a bowl with the fromage frais, the juice of 1 lemon, salt, pepper, and paprika and mash.

Place the Flexipan 6 half-sphere mold on a perforated baking tray and put 2 overlapping slices of salmon in each mold. Trim the excess if necessary.

Fill with avocado cream and smooth the surface with a knife.

Freeze for 1 hour, then unmold onto the blinis. Trim the blinis if necessary.

Top the domes with lemon zest, a few crushed pink peppercorns, and season with pepper.

Mold for this recipe

6 Half-Sphere Mold

Smoked salmon domes with avocado

Smoked salmon domes with avocado

Smoked salmon domes with avocado

Ingredients

Preparation

Make the avocado cream: peel and pit the avocado, place in a bowl with the fromage frais, the juice of 1 lemon, salt, pepper, and paprika and mash.

Place the Flexipan 6 half-sphere mold on a perforated baking tray and put 2 overlapping slices of salmon in each mold. Trim the excess if necessary.

Fill with avocado cream and smooth the surface with a knife.

Freeze for 1 hour, then unmold onto the blinis. Trim the blinis if necessary.

Top the domes with lemon zest, a few crushed pink peppercorns, and season with pepper.

Mold for this recipe

6 Half-Sphere Mold

Smoked salmon domes with avocado

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