Holiday finger food
Servings: 8
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We are preparing 3 different finger food with these ingredients. 1. Salmon, avocado mousse, salmon roe and chives 2. Pico de gallo topped with avocado cubes and pita chips 3. Avocado mousse and shrimp
Ingredients
- 4 medium avocados Haas or 2 big avocados
- 1 pico de gallo recipe click here
- 1 pita bread package
- ½ teaspoon of smoke paprika or Espelette pepper
- 16 shrimps boiled
- 1 tablespoon of fresh parsley
- 1 smoked salmon package
- 2 oz jar of Salmon Roe optional
- ¼ teaspoon of cumin
- ½ cup of mascarpone cheese
- 2 tablespoons of sliced chives
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- Mix in a food processor half of the avocados with salt, pepper, mascarpone cheese and olive oil, then separate in two. For the first half add the Espelette pepper and parsley, mix until well combined then serve with the shrimp, I used a pipping bag to make it prettier. For the second half add the cumin, serve with the smoked salmon, chives and salmon roe.
- Cut in half the pita breads, then in 6 slices, put on a baking dish, sprinkle with some olive oil and smoked paprika. Toast until golden in a 350F oven.
- Serve together the pico de gallo topped with the other half of the avocados that you have cut into small cubes, drizzle with olive oil.
- Enjoy!
Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!