Dessert

Avocado Mousse with Smoked Salmon and Fresh Herb Garnish Recipe

ByMatteo Rossi December 16, 2025December 16, 2025

Introduction

This Avocado Mousse with Smoked Salmon and Fresh Herb Garnish is a elegant and creamy appetizer perfect for any occasion. The smooth avocado base pairs beautifully with the smoky salmon and fragrant herbs, creating a light yet flavorful dish that’s sure to impress your guests.

This image shows several small appetizers arranged on a white plate over a white marbled texture. Each piece has three layers: at the bottom is a thick, round slice of green cucumber with a smooth texture, in the middle is a creamy white spread that looks soft and fluffy, and on top is a delicate swirl of light pink smoked salmon, resembling a rose. The salmon is garnished with small black seeds and a fresh sprig of green dill standing upright in the center. The lighting highlights the fresh and moist look of the ingredients. 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, for sprinkling
Fresh dill sprigs, for garnish
Chopped chives, for sprinkling

Instructions

Step 1: Scoop the flesh of the ripe avocados into a blender or food processor. Add the cream cheese, lemon juice, olive oil, finely chopped fresh dill, salt, and black pepper to taste.
Step 2: Blend all ingredients until the mixture is completely smooth and creamy. Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to your preference.
Step 3: Place metal ring molds on a parchment-lined tray or plate. Fill each mold with the mousse mixture, pressing gently to remove any air pockets and smoothing out the tops.
Step 4: Refrigerate the filled molds for at least 1 hour to allow the mousse to set and firm up properly.
Step 5: While the mousse chills, roll the smoked salmon ribbons into rose shapes carefully, to be used as a decorative and tasty topping.
Step 6: Once chilled, carefully remove the molds from the mousse. Top each mousse portion with a smoked salmon rose. Sprinkle with black sesame seeds and chopped chives for texture and flavor.
Step 7: Garnish each mousse with a fresh dill sprig. Serve chilled alongside toast points or crackers for a perfect festive appetizer.

Tips & Variations

For a tangier flavor, add a bit more lemon juice to brighten the mousse.
If you don’t have fresh dill, dried dill can be used—just use less to avoid overpowering the dish.
Try adding a small amount of horseradish to the mousse for an extra kick.
Instead of smoked salmon, thinly sliced smoked trout can be a delicious alternative.
Use silicone molds if you don’t have metal ring molds for easier removal.

Storage

Store the mousse covered tightly with plastic wrap or in an airtight container in the refrigerator. It will keep well for up to 2 days. Because of the fresh avocado, it’s best enjoyed fresh. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

The dish shows six small appetizers arranged neatly on a white marbled surface. Each one has two layers: the base is a pale green cucumber cylinder with a smooth texture and small dark green specks of skin, and on top sits a swirl of light pink smoked salmon shaped like a rose. The salmon is sprinkled with small black sesame seeds and garnished with a small bright green sprig of dill. Some black sesame seeds are also scattered around the appetizers on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the mousse in advance?

Yes, the mousse can be prepared and set in the refrigerator up to 1 day ahead. Assemble the salmon roses and sprinkle garnishes just before serving to keep them fresh.

What can I serve with this appetizer?

This mousse pairs wonderfully with toast points, crackers, or thinly sliced baguette. Fresh cucumber or endive leaves also make a nice gluten-free option for serving.