Portions: 6 Portions

Preparation: 30 minutes

Cooking:

Ingredients

Avocado Mousse

• 400g avocado
• 80g unsalted butter (at room temperature)
• 1 tbsp coconut milk
• 3 tbsp double cream
• 3 tbsp coriander
• 1 tsp ginger, finely grated
• 2 tsp Thai sweet chili sauce
• juice of 1/2 lime
• maldon salt and freshly ground black pepper

Spinach and Tomato Lining

• a couple of handfuls of tender spinach leaves, trimmed and washed
• 15 cherry tomatoes, sliced in half
• light olive oil

Salad Garnish

• 12 cherry tomatoes, sliced into 4
• juice of 1/2 a lime
• 2 tbsp olive oil
• maldon salt and freshly ground black pepper

Method

1. Smoked Trout Mousse: Place all the mousse ingredients in a food processor and blend them to a smooth firm mixture. Season the mixture with a little salt and pepper to taste and blend it again briefly. Set the mousse aside in a cool place or in the refrigerator.
2. Spinach and Tomato Lining: Blanch the spinach leaves briefly in boiling water, drain them on kitchen paper and separate the leaves. Lightly coat 6 ramekins with the olive oil. Line the base of the ramekins with the halved cherry tomatoes cut side down. Line the sides of the ramekin with a single layer of spinach so that it slightly hangs over the top of the ramekins.
3. Spoon the avocado mousse into the lined ramekins so that they are 3/4s full. Fold the excess spinach over the mousse. Cover the ramekins with cling film and place them in the refrigerator for 2 hours to firm. The mousse can be kept for up to 12 hours in the refrigerator.
4. Salad Garnish: Mix all the salad ingredients together in a bowl and place it in the refrigerator until ready to serve.
5. To Serve: Dip the base of the ramekins in some hot water and carefully run a knife around the top of the mousse to loosen them. Turn the mousse out onto serving plates. Spoon 1-2 tablespoons of the salad around the edges of each plate. Serve