Bruschetta with salmon mousse and avocado mousse

To prepare the mousse you need avocados mature but not yet blackened, so soft, but not mushy.

Peel the avocado, remove the seed and cut it into pieces, collect it in the bowl of the blender along with the rest of the ingredients.

Blend until you get a smooth and silky mousse.

Adjust salt and if you like lemon. Always use within a couple of hours before it oxidizes.

For the salmon mousse:

in a bowl combine salmon, cheese and mayonnaise and blend until you get a uniform mix.

Add the oil little by little, one spoon after another, always incorporating it, before adding more.

Let it rest in the fridge for an hour before using it, this step will help to make it thicken better.

Unlike avocado mousse, this can be stored in the fridge for two or three days.

Salt the shrimp in a pan with a drizzle of oil (I used some shrimp prepared for this recipe: Shrimp sauteed with white wine with cherry tomatoes) and shell them.

Toast the sliced bread in a cast iron plate or in a non-stick pan and let it cool.

Fill a sac à poche with the star spout with the prepared creams and put them on the bruschette. Finish by placing over each bruschetta shrimp.

Decorate with pomegranate grains and serve.

If you liked this recipe, check this one out:

–Basil and avocado pesto with toasted almonds.

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