GORDON RAMSAY PARTY RECIPES
• 1 ripe medium avocado • 1 tbsp creamed horseradish • 1 tbsp lemon juice • sea salt and black pepper • 75ml double cream • 4-5 slices of pumpernickel • 225g smoked salmon • dill sprigs, to garnish
1. Scoop out the flesh of the avacado and put into a blender. Add the horseradish, lemon juice and seasoning and whiz to a purée. 2. Whisk the double cream into holding peaks, and fold in the avocado purée. Cover and chill for at least an hour until firm. 3. To assemble, remove the crusts from the bread and cut into squares. Cut the salmon into strips and drape over the squares. 4. Place a teaspoonful of chilled avocado and horseradish mousse on each one. 5. Garnish each canapé with a dill sprig and arrange on a plate.