Sometimes I know what ingredients I want to use but I don’t know how to assemble them to make something new and creative, so I start looking for inspiration anywhere: TV, cookbooks, magazines. Although nowadays the easiest way is to search online on websites such Pinterest, TasteSpotting or FoodGawker where you can just type the ingredients and a ton of drooling food pictures come up to inspire creativity and -most of the times- an incredible sudden hunger.
Since all I needed was inspiration, I didn’t look for the recipe but I just improvised to create a nice appetizer.
This is a perfect appetizer for Christmas or New Year’s Eve if you’re having a fish menu. But it’s actually perfect for any kind of dinner – formal or informal. It’s quick and easy and it taste delicious (of course, you can’t go wrong pairing smoked salmon with cream cheese and avocado!). You can use normal drinking glasses – it’s nice if you use glass because you can see all the layers – , cocottes or a pastry ring to make towers as in the picture linked above.
TIP: Since these glasses were too big I did 2 layers of avocado, but for a greater balance of flavors I would recommend only 1 layer of each!
- 1 Ripe Avocado
- 100g Smoked Salmon
- 90g Cream Cheese
- 10g Fresh Chives
- 1 Lemon
- 1 Tortilla
- First, grate the lemon zest and set it aside. Cut the avocado in half, scoop the pulp and roughly chop it, toss it in a blender and immediately add the juice of 1/2 lemon so it doesn't turn brown.
- Season with salt, pepper and a pinch of cumin and blend it until it's reduced in small chunks (or if you prefer you can blend it until it's smooth and creamy).
- With a spoon or a sac-a-poche, fill the bottom of a glass with part of the blended avocado.
- Chop the salmon and season in with the lemon zest (to taste) and black pepper. Add it in the glass on top of the avocado.
- Finely chop the chives and mix them with the cream cheese. Add it on top of the salmon and then finish with another layer of avocado (although you can make as many layers as you want).
- Cut the tortilla in small triangles, season with salt and pepper and toast it in a skillet or in the oven until crunchy.
- Serve the glasses with grated lemon zest and the toasted tortillas.
- For an extra "zing", add a thin layer of finely chopped yellow onion in the middle and add a few drops of aged balsamic vinegar on top!