Friday, December 2, 2011

Smoked Salmon and Avocado Easy Appetizer

As we approach Christmas and too much to do, here’s a simple, yet delicious appetizer that requires little lead time, NO COOKING, and only two ingredients which are a marriage made in heaven.  The salty, flavorful smoked salmon complements the rich, creamy avocado perfectly.

In our house, this is a Christmas Eve staple.  Our tradition requires only appetizer-type food on Christmas Eve, no big meal, no hours in the kitchen.  We eat these salmon and avocado bites, artichoke dip, either angels or devils on horseback (Which ever is the one with smoked oysters, NOT prunes wrapped in bacon.  I can never remember.), caviar, deviled eggs, a selection of cheeses, etc., etc.  And we drink champagne.  And we wrap presents.  And we listen to Christmas music with the fake fireplace video crackling on the flat screen.  Good times. 

150g or 5.25 oz of thinly sliced smoked salmon
2 small to medium just ripe avocados
Sprinkle of fresh ground black pepper (optional)

Cut the avocados in half lengthwise so you have two even halves.

Use your knife to get the seed out.  Do be careful.

Whack the pit with your knife, keeping your fingers well out of the way.

Hold the avocado with one hand and twist the knife and the pit should come out clean.
I couldn't hold mine AND take a photo. 

Hold the avocado half in one hand and, with a sharp pointy knife in the other, carefully cut slices just down to the avocado skin without piercing it.

Using a small spoon, starting at one end, scoop the flesh out of the skin.

Slice your salmon into strips.

Wrap one strip around each piece of avocado.  

That’s it.  Beautiful and delicious.  

You can add a sprinkle of freshly ground black pepper, if you’d like.  Enjoy!

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