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
Mix the diced cucumbers, sun-dried tomatoes, capers, fresh dill and sliced scallions in a bowl.
Add the rice wine vinegar, olive oil, salt and pepper. Mix well, set to the side.
Mix the avocado cubes in a small bowl with salt and pepper.
Take the lid of a mason jar and spoon some avocado mixture in the bottom, about 1/2 an avocado per person.
Take the smoked salmon and roughly chop and place it on top of the avocado.
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: