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Smoked Salmon Molds with Avocado Sauce

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“There's no real cooking time to this recipe - but there is 1 1/2 hours of 'setting' time in the refrigerator. This is a lovely appetizer.”

Ingredients Nutrition


  1. Make molds: In a small saucepan, sprinkle gelatin over stock and let soften 10 minutes.
  2. Heat over moderate heat, stirring, until liquid comes to a boil; stir until gelatin is just dissolved and let cool.
  3. In processor, grind salmon to a paste; with motor running, add stock in a stream, and puree until smooth.
  4. Force through a fine sieve into a bowl.
  5. In a small bowl, beat cream until it holds soft peaks and fold into puree.
  6. Divide among 4, ¼ cup ramekins, rinsed with cold water but not dried; smooth tops.
  7. Chill, covered with plastic wrap, for 1 hour or until set.
  8. Make sauce: In a small saucepan, combine avocado, cream, lemon juice, pepper and salt to taste.
  9. Bring to a boil, stirring, and simmer 2 minutes.
  10. Puree mixture in processor; force through a fine sieve into bowl and chill, covered, for 30 minutes.
  11. For serving: Run a knife around edge of molds and invert onto appetizer plates.
  12. Spoon some sauce around each mold and sprinkle tomato and capers decoratively over each.

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