Sensational Smoked Salmon and Guacamole Shots

When it comes to entertaining, I tend to have two approaches. The first being providing guests with a few different small appetizers to try before a sit down main course and dessert, and the second being a cocktail party of sorts with lots of small mouthfuls for people to help themselves to throughout the evening and into the night. Either way, I'm always on the look out for recipes which provide a lot of flavour but can be made into a miniature form so that they are inviting but not too filling. 

My Aunty Kirsty, one of the many brilliant cooks in my family, came across this recipe in Delicious Magazine, decided to make them for a recent family party and the results were great. I have to be honest the actual making of these was done by her but I put the mousse and guacamole into the shot glasses so I can take some responsibility for them! Elegant in appearance and incredibly light in texture, these shots are truly delightful so why not give them a go?!

Sensational Smoked Salmon and Guacamole Shots
Makes 20-30

340g sliced smoked salmon

100g cream cheese

200ml carton crème fraîche

Finely grated zest of 1 lime and the juice of 2 limes

2 ripe avocados

Small handful of chopped fresh coriander, plus extra leaves to garnish

Crackers and small spoons, to serve

Shot glasses

Put 285g smoked salmon in a food processor and whizz until finely chopped. Add the cream cheese, crème fraîche and zest and juice of 1 lime. Season with salt and freshly ground black pepper and whizz until really smooth. Transfer the salmon mousse to a bowl, cover and chill for 15 minutes.

In the meantime, prepare the guacamole. Halve and stone the avocados. Scoop the avocado flesh out into a food processor, add the juice of the remaining lime along with the chopped coriander and season to taste with plenty of salt and freshly ground black pepper. Blitz until really smooth then cover and chill for 15 minutes.

Fill shot glasses three-quarters full with the salmon mousse. Smooth the surface, then top with a neat layer of the guacamole. Place on a tray, cover with a large sheet of cling film and pop in the fridge for 30 minutes. Once you're ready to serve, remove the salmon mousses from the fridge and allow to come up to room temperature for 10 minutes. Cut the remaining smoked salmon into thin strips, then roughly fold them and place on top of each mousse. Serve with crackers and small spoons for spreading.