Gluten-free salmon cups with avocado mayonnaise

For the salmon mousse:

• Place 340 g of salmon in a food processor and chop finely.
• Add the cream cheese, fresh cream, lime zest and the juice of half a lime and blend until a mousse is formed.
• Season to taste with salt and pepper and store in the fridge.

For the avocado mayonnaise:

• Place the egg, a pinch of salt and the oil in a tall glass.
• Place the tower mix on the bottom of the jar and start grinding (without lifting your arm from the bottom)
• When the mayonnaise starts to emulsify, move the arm of the blender until you obtain a traditional mayonnaise.
• Add the juice of half a lemon and the chopped avocados and mix with the arm of the blender until you obtain a lump-free and shiny mayonnaise.

Assemble the cups:

• Put the salmon mousse and avocado mayonnaise into piping bags and pour into the glasses.
• Pour 3/4 of the salmon mousse into the glasses, decorate with avocado mayonnaise and garnish with crushed pistachios.
• Serve with a few Grissini Ondulati or Grissini.