Ingredients (for 4 people)
– 400 g of ricotta
– 10 g of fresh cream
– 1/2 mango
– 1/2 avocado
– 3 cl of lemon juice
– 6 cl of olive oil
– 200 g of smoked salmon
Preparation
Make a vinaigrette with olive oil and lemon, salt and pepper.
Cut the mango and avocado into small squares.
In a bowl, combine the ricotta and sour cream and stir well with a whisk to obtain a firm but smooth ganache. Add the diced mango and avocado. Season with the vinaigrette, salt, and pepper.
In a semi-sphere shaped silicone mold, line the bottom with the slices of smoked salmon. Garnish 3/4 with the cream, then gently close off with the smoked salmon tips protruding from the mold. Leave to set in the refrigerator for at least 1 hour.
