Creamy avocado with trout roe, an easy starter, snack or appetizer.
The avocado mousse is made with crème fraiche, lime juice, red onion, coriander and trout roe and served with a crisp filo strip.
The trout roe burst in your mouth like small, salty bombs and the vibrant colours look beautiful. The dish looks stunning but only takes 20 minutes to do.
If you cannot get a hold of filo pastry, use puff pastry or savoury biscuits. You can do the filo strips a day in advance. Store them in an airtight container and they will be fine.
Avocado flesh turn brow when exposed to oxygen. The lime juice will somewhat prevent that but cover with clean film just in case. The best advice is to make the mousse right before serving. Don’t store it for a longer period of time.