Salmon & avocado
the recipe that always works
Mash the avocado with the lemon juice, a little salt, and pepper until coarse and mousse-like.
Spoon the avocado into the bottom of the glass and press lightly so the layer is even.
Place the salmon on top, followed by a dollop of crème fraîche.
Finish with dill and ground pepper. Can be prepared up to four hours in advance; cover and refrigerate.
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Send the recipe for the Amuse glasses to your own email, so you have it at hand when you are about to make it. You will also receive a €5 discount code when you spend €50, for the glasses that go with it.
The construction that always works
Every successful amuse glass follows the same three layers. At the bottom, something soft and creamy to serve as the base. Avocado mousse, hummus, a thick soup, cream cheese. Above that, the main ingredient with flavor and texture: fish, ham, grilled vegetables, smoked chicken. And on top, something fresh or crunchy for contrast: herbs, toasted nuts, crispy onion, a drop of oil. Keep it to three or four ingredients. An amuse-bouche is one bite, so no one will taste a fifth flavor anymore. Always let the final layer rise visibly above the rim; that is the difference between a glass you eat from and a glass that looks good.
The right glasses
Amuse glasses are intentionally small: 5 to 15 cl, because each serving should be one or two bites. Choose narrow, straight models when working with layers. They show the construction and ensure your spoon reaches the bottom. Wide dishes work better for tartare, salads, and anything you do not stack. Allow for six to eight glasses per six guests: people typically take two. Dishwasher-safe glass is not a luxury for amuse-bouches but a necessity, because you can put them all away at once afterward.
Royal Leerdam Amira Amuse Glass 15 cl (6 pieces)
La Rochère Bubble Amuse Dish 5 cl (6 pieces)
Together € 40,90, enough for six guests with two rounds.
Eight fillings
Salmon & avocado, the recipe above, the safest choice.
Shrimp cocktail, Dutch shrimp, cocktail sauce, lettuce, lemon.
Gazpacho, cold tomato soup with a cucumber cube.
Serrano ham & melon, with a basil leaf and olive oil.
Goat cheese & beetroot, with walnut and honey.
Tuna tartare, with soy sauce, sesame and spring onion.
Caprese, mozzarella, tomato, basil, balsamic vinegar.
Pea soup with mint, cold in summer, warm in winter.
Serving tip
Fill the glasses with a piping bag instead of a spoon: you keep the inside clean and the layers stay neat. Place them on a tray with a damp tea towel underneath so they do not slide. Make sure you have small spoons; without a spoon, an amuse-bouche glass becomes a problem instead of a bite. And plan on two per person; they disappear faster than you think.
Frequently asked questions
Which glasses do you use for amuse-bouches?
Amuse-bouche glasses from 5 to 15 cl. Narrow and straight for layers, wide and low for tartare and salad. View our amuse-bouche glasses.
How many amuse-bouches should you plan per person?
Two per person as a starter at a dinner, four to six if you are just having drinks. In that case, choose two or three different fillings.
How far in advance can you make them?
Four to six hours in advance for most fillings, covered in the refrigerator. Anything with avocado or fresh herbs should be made the same day; soups can be made a day in advance.
Can you also serve amuse-bouches warm in little glasses?
Yes, provided the glass can withstand it. Tempered glass is resistant to hot soup. Never pour boiling liquid into cold glass, and do not put them in the oven.
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