Some recipes are just so easy!
Over Easter we were at our son’s house. My daughter-in-law, Brooke, and I worked on sides (to go with my son’ pulled pork and tri-tip) the day before so we would not have to be cooking the day of the party. As everyone started to arrive we saw some beautiful dishes brought to the table; bowls of big plump berries, heirloom tomato tart, pineapple upside down cake, colorful salads and many more that had us wanting to dick in right away; but we had to wait for the pork to smoke.
One of their friends (who’s a chef) brought a spread on a platter with some hard cheese and brie and it was so interesting. I asked her multiple times “now how did you make this”. She had made some almond milk (which most of us, I’m sure, have never tried) and after having the sludge (or whatever the leftover pressed almond mixture is called) left over after squeezing out the milk and she mixed it in the food processor with some dates and a little coconut oil. It was delicious spread on some crackers and topped with some salty cheese — an almond, date flavor I have never tasted before. If I ever make almond milk then maybe I will try this.
Some recipes are so easy to make you wonder why you haven’t tried them before. I love the look of stacked foods. These kind of recipes are so easy to make; take a presentation mold (or a can with both ends cut out) and simply press your food into them and then slide the finished product out onto a plate and serve with your favorite cracker or bread. I have square and round molds and you can find them here if you are interested.
This Avocado Salmon Stack recipe was really easy to make and you wouldn’t think that just looking at it. If you want an impressive appetizer for guests, give a presentation mold, or a can, a try and stack up some yummy ingredients, press, refrigerate and then unfold on a platter.
BLAST FROM THE PAST: This Tomato Crostini with whipped Feta is one of my favorite Ina Garden recipes, and the Aviation Cocktail I posted along with this recipe is also a very good cocktail.
Finely mince the cucumber.
Finely chop the green onion and the jalapeño. Add extra jalapeño if you want spicier.
Pell and pit the avocado. I drop mine in a bowl of cold water for a couple of minutes. This will help to prevent browning.
Mash the avocado until smooth.
Remove and discard the stems from the fresh dill and chop the ferns.
Chop the smoked salmon into small pieces and set aside. I used a peppered salmon. Add in the fresh dill.
Mix the mashed avocado with the chopped cucumber, jalapeño, lime juice and lime zest; stir to combine.
This is my presentation mold. I lightly coated the inside with cooking spray. Add in a layer of avocado mixture about 1″ thick.
Add about 3/4″ of the smoked salmon pieces/dill, then top with about another inch of the avocado mixture.
Slide the stacks out onto a tray and garnish with some pea sprouts or fresh chopped cilantro leaves.
Enjoy with your favorite crackers.
- 4 oz. pkg. smoked peppered salmon (or plain smoked salmon)
- 3-4 avocados
- 1 small bunch green onions, thinly sliced or 1/2 c. red onion finely chopped
- 1 c. finely chopped English cucumber
- handful of fresh dill leaves (or 1 tsp. dried dill weed)
- 1-2 jalapeno, seeded and finely chopped
- 1 large lime, zested and juiced
- pea shoots or sprouts for garnish
- Peel and finely dice the cucumber to make about 1 cup. Finely chop the jalapeño. Chop the dill and set aside.
- Finely dice the smoked salmon and mix with the chopped dill.
- Peel and pit the avocado and drop the halves into a bowl of cold water for 2-3 minutes. Drain in colander. Mash the avocado in a bowl; when smooth, add in the green onion, jalapeño, lime juice and zest. Stir in the cucumber and mix to combine.
- Coat the inside of the presentation mold (or can) with cooking spray. Put about 1" of the avocado mixture in the bottom of the mold, smooth out with a small spatula then top with about 3/4" of the salmon mixture and then another layer of the avocado mixture. Smooth top of mold and then gently move form to platter and slower lift off the form and let the stack slide out on tray.
- Repeat with any mixtures you have remaining. Garnish with pea sprouts or parsley leaves.
- Serve with crackers.
- You could make this in a 8" springform pan instead of the individual ones or even some cute small jelly jars.
- I was going to use the red onion in with the avocado mixture but forgot to add it in.