Salmon-Avocado Cannoli Appetiser with Fishbone Hüppen

First, preheat your oven to 170 °C fan. Whisk the egg white together with a pinch of salt until foamy. Then add the flour and mix everything well. Finally, add the melted butter and a little lemon zest and stir everything in until you get a smooth, lovely batter.

Spread the finished Hüppen batter evenly over the Hüppen mat and distribute it carefully with a spatula. Then scrape off the excess batter cleanly with a metal horn, so you get a nice, even edge around the fishbone shape. Bake the Hüppen at 170 °C fan for approx. 10 minutes until golden brown and crispy.

For the salmon mousse, put all the ingredients together into a blender and purée them until you get a lovely, creamy mixture. Fill the finished salmon mousse into a piping bag with an 8 mm round piping nozzle. That way you can pipe it easily and neatly later on.

Cut both avocados into small, even cubes. Take a rectangular cookie cutter (5.5 x 3.5 cm) and place it on a plate of your choice. Fill it with the avocado cubes and press them down gently. Then carefully lift the cookie cutter away upwards and pipe approx. 20 g of salmon mousse onto each avocado portion.

Cut a nice smoked salmon into fine strips. Roll the strips up into little rolls and trim them to the right size. Place the salmon rolls decoratively on top of the salmon mousse.

Carefully release the baked Hüppen from the mold. For each appetiser, stick two Hüppen - one at the front and one at the back - into the salmon mousse. Finally, sprinkle everything with a little fresh dill. Your original and delicious salmon-avocado cannoli appetiser is ready, and it's guaranteed to be remembered.