Description
Spanish Avocado Smoked Salmon Bites are a sophisticated and flavorful appetizer featuring homemade cheese crackers topped with creamy avocado, rich smoked salmon, and a tangy chimichurri sauce. These elegant bites are perfect for entertaining and will impress guests with their fresh and vibrant flavors.
Ingredients
Scale
For the Crackers:
- 4 oz. (1½ cups) unbleached all-purpose flour
- ½ teaspoon granulated sugar
- ½ teaspoon salt
- ½ teaspoon coarsely ground black pepper
- 1 teaspoon chili powder
- 4 oz. sharp cheddar cheese, grated
- 4 oz. (1 stick or ½ cup) butter, cut into cubes
- 1–2 teaspoons cold water
To Assemble the Smoked Salmon Bites:
- ¾ cup mayonnaise
- 6 cloves garlic, minced
- 1 or 2 ripe avocados, peeled and sliced into ¼ inch thick slices (cut each slice into pieces about the length of the crackers)
- 1 lb smoked salmon (choose your favorite brand or flavor)
- ¾ cup chimichurri sauce
Instructions
- Make the Crackers:
- In a food processor, combine flour, sugar, salt, black pepper, and chili powder by pulsing a few times.
- Add the grated cheese and pulse 2-3 times to mix. Then, add the butter and pulse until the mixture resembles coarse breadcrumbs.
- Sprinkle in cold water and pulse until the dough begins to come together. If the dough is too dry, add another teaspoon or two of water.
- Transfer the crumbly dough to a large bowl or clean work surface. Press and knead until it forms a cohesive ball. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
- Prepare for Baking:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Have a 1½-inch biscuit cutter or sharp knife, a cup of flour, a large flat spatula, and a rolling pin ready.
- Roll and Cut the Dough:
- On a floured surface, roll out the dough to approximately ⅛ inch thick. If the dough has been refrigerated for several hours, let it sit at room temperature for 10-15 minutes to soften slightly before rolling.
- Loosen the dough with a spatula and cut into crackers using the biscuit cutter or a knife. Place the crackers on the prepared baking sheet close together but not touching.
- Bake the Crackers:
- Bake for 14-16 minutes, or until the edges start to brown. Remove from the oven and cool completely on a wire rack. Store in an airtight container at room temperature for up to 3 weeks.
- Assemble the Bites:
- Mix the mayonnaise and minced garlic in a small bowl.
- Spread a thin layer of the garlic mayonnaise on each cracker.
- Top with a piece of avocado and a slice of smoked salmon.
- Drizzle with chimichurri sauce just before serving.
Notes
- To prevent avocados from browning, sprinkle them with a little lemon or lime juice.
- You can substitute the chimichurri sauce with a different type of salsa or sauce according to your preference.
- If you prefer a spicier cracker, consider adding more chili powder or incorporating cayenne pepper.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Spanish, American
Nutrition
- Serving Size: 1 appetizer
- Calories: 90
- Sugar: 0.8g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25 mg