Salmon And Avocado Mousse

Recipe appetizers for 4 people based on Salmon.

Preparation:

Preparation: Cut the salmon into strips. Cut the avocados in half lengthwise, remove the stone and extract the pulp, avoiding breaking the peel, which you will keep aside. Whip the cream. Blend the salmon, the avocado pulp and the egg white for about 2 minutes. Incorporate the cream and salt. With a piping bag, spread the mousse into the cavities of the avocados, arrange them on a serving plate and refrigerate for 20 minutes before serving.