Smoked Salmon and Avocado Mousse on Blini Pancakes
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  • Prep time 10 '
  • Total time 10 '


  • 2 very ripe Hass avocados
  • 100 g Philadelphia Original
  • Zest of 2 limes
  • 8-12 blinis (dependent on size)
  • 4 large slices smoked salmon
  • 1/2 punnett coriander
  • cress or red amaranth cress
  • 2 tbsp avocado oil


  • Make the mousse by scooping out the flesh from the avocados and blending with the Philadelphia and lime until light and very smooth. Season to taste.
  • Pass through a sieve to remove any lumps and place in the fridge.
  • Quenelle the mousse on top of the blinis and lay the salmon on top.
  • Scatter over a few stalks of coriander or cress and drizzle with avocado oil.


Nutritional Information

Typical values Per Recipe
Energy 6968.0 kj
Energy 1664.0 kcal
Fat 135.2 g
Carb 40.4 g
Protein 74.0 g
Saturated fat 40.8 g
Salt 12.1 g
Dietary fibre 11.6 g
Sugars 19.2 g
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