Avocado and Wasabi Mousse with Smoked Salmon

This dish shows the complexity of wasabi in our Olive oil and mayonnaise. An elegant dish for a light lunch or entrée.

3 avocados, diced

Juice of 1/2 lemon

Small pinch of Pukara Estate Chili and Olive Smoked Salt Flakes

3 tbls Pukara Estate Wasabi Extra Virgin Olive Oil

3 tbsp Pukara Estate Wasabi Mayonnaise

1 tbsp Pukara Estate White Wine Liqueur Vinegar

2 tbsp chopped dill leaves

500g smoked salmon

3 tsp agar agar flakes


In a small saucepan combine agar flakes with half the lemon juice, White Wine Liqueur Vinegar and 2 tablespoons of water. Boil for 3 minutes, stir well and allow to cool.

Place avocado, Wasabi EVOO, Wasabi Mayonnaise, chili salt, dill and the rest of the lemon juice into a food processor. Blend ingredients until a smooth consistency is reached. Add the agar agar liquid and combine well.

Line 4 small ramekins with cling wrap. Proceed to line each dish with 1 slice of smoked salmon. Add a dollop of avocado mixture in each dish, cover with a slice of smoked salmon. Repeat until ramekins are full and cover with a final slice of smoked salmon.

Cover ramekins with cling wrap then refrigerate for at least 6 hours or overnight. Tip onto plate and remove cling wrap. Serve with a watercress salad, dressed with Wasabi EVOO.