Smoked salmon domes with avocado



  1. Make the avocado cream: peel and pit the avocado, place in a bowl with the fromage frais, the juice of 1 lemon, salt, pepper, and paprika and mash.
  2. Place the Flexipan 6 half-sphere mold on a perforated baking tray and put 2 overlapping slices of salmon in each mold. Trim the excess if necessary.
  3. Fill with avocado cream and smooth the surface with a knife.
  4. Freeze for 1 hour, then unmold onto the blinis. Trim the blinis if necessary.
  5. Top the domes with lemon zest, a few crushed pink peppercorns, and season with pepper.

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