Smoked Salmon and Avocado Stacks
Appetizers are my favorite. If I could eat a meal that consisted only of apps, just a few bits of different salads, dips and finger foods, that would be a perfect meal. So here is an ode to a fabulous appetizer that is so easy to put together – no cooking required! Just a few chopping here, and some simple, but fancy assembling required and you’ll definitely be impressing your guests.
When I first moved to Chicago (14 years ago this month!!), I was all about having people over for Shabbat meals. It was a great way to meet young college kids my age and this way I was able to show off my cooking skills! One of my specialties was a tortilla soup (more of a black bean soup with lots of spices, aromatics and topped with crunchy tortilla chips). It was always a crowd-pleaser. And then, there was this app that I served often. The inspiration is from one of Sandra Lee’s recipes from her “Semi-Homemade Cooking” show on Food Network, way back in the day. She added some croutons for a crunchy textural element, so if that’s your jam, go for it! I just keep this super simple, and that way it’s gluten-free, keto-friendly, pescatarian and just delicious all-around.
The Updated Version
For this go-around, I decided to add a cucumber, sun-dried tomato, caper relish. As pretty as the smoked salmon (or lox, whatever you want to use) and avocado stack is on its own, this accompaniment gives it a nice tang and acidity and brightens up the salmon and avocado. Or, this would be delicious with a lemon caper dressing drizzled over the top as well. Served with crackers or fresh, warm challah and you have a tasty, modern twist on a gefilte fish starter! Oh, and a squeeze of lemon over the top of the plate never hurts. 🙂
Try making this at your next Shabbat meal or maybe for your New Years’ Eve fancy shmancy dinner party!
Wishing you all a happy, healthy and safe New Year – catch ya’ll in 2019!
(oh…and in case you’re wondering…yes, there is a penguin pattern on the plate. Isn’t it just so cute and whimsical?) 🙂
Recipe: Smoked Salmon and Avocado Stacks
- 6 oz. smoked salmon
- 2 avocados, peeled and cubed
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup cucumber, diced
- 1/4 cup sun-dried tomatoes
- 2 tbsp capers, drained
- 2 tbsp rice wine vinegar
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 small handful of fresh dill, minced
- 1/2 lemon, cut into wedges
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Mix the diced cucumbers, sun-dried tomatoes, capers, fresh dill and sliced scallions in a bowl.
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Add the rice wine vinegar, olive oil, salt and pepper. Mix well, set to the side.
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Mix the avocado cubes in a small bowl with salt and pepper.
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Take the lid of a mason jar and spoon some avocado mixture in the bottom, about 1/2 an avocado per person.
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Take the smoked salmon and roughly chop and place it on top of the avocado.
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Spoon some of the tapenade on the side, or on top. Garnish with sliced green onions and serve with a lemon wedge to squirt over the top of the tapenade and the smoked salmon stacks.
Check out some of our other appetizers:
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