Avocado and Smoked Salmon Stack
This Avocado and Smoked Salmon Stack is one of those impressive appetizers that delivers on both flavor and presentation! Inspired by sushi flavors but without the rice, this dish is fresh, satisfying, and completely low-carb. It’s an excellent option for entertaining guests or enjoying as a light yet flavorful meal.
Why You’ll Love This Recipe
- Simple yet elegant – a restaurant-worthy dish that’s surprisingly easy to make.
- Healthy and low-carb – packed with healthy fats, protein, and fresh ingredients.
- Customizable – swap ingredients to match your preferences.
- Perfect for entertaining – impress your guests with a stunning, layered presentation.
Ingredient Breakdown
Each layer of this stack plays a vital role in creating a perfect balance of textures and flavors:
- Avocado Base – creamy and rich, the avocado is mixed with fresh lemon juice for brightness, dill for an herby touch, and black pepper for a hint of spice.
- Tomato Layer – diced tomatoes bring a juicy freshness, enhanced by chives and a pinch of sea salt.
- Smoked Salmon – the star of the dish, hot smoked salmon adds depth and umami flavor. If you don’t have smoked salmon, you can substitute it with baked or pan-seared salmon.
- Toppings – a drizzle of Japanese yuzu mayo adds a citrusy, creamy element, while black sesame seeds contribute a subtle crunch. Microgreens complete the dish with a fresh, delicate finish.
How to Make Avocado and Smoked Salmon Stack
- Prepare the avocado mixture: chop the avocado into small cubes and gently mix with lemon juice, fresh dill, and black pepper.
- Season the tomatoes: dice the tomatoes (removing seeds to prevent excess moisture), then toss them with finely chopped chives and sea salt.
- Layer the ingredients: using a 6 inch ring mold or a round cutter, start with the avocado mixture as the base, followed by the seasoned tomatoes, and finally, the flaked smoked salmon on top.
- Add the finishing touches: drizzle with Japanese yuzu mayo, sprinkle black sesame seeds, and garnish with microgreens.
- Serve immediately and enjoy!
Pro Tips & Variations
- No ring mold? Use a clean, empty can with both ends removed or simply stack the layers freehand.
- Make it spicier – Add a touch of wasabi or Sriracha for a spicy kick.
- Alternative proteins – Swap the smoked salmon for cooked shrimp or tuna tartare.
- Extra crunch – Serve with crispy seaweed sheets.
Serving Suggestions
Pair this Avocado and Smoked Salmon Stack with a crisp white wine like Sauvignon Blanc or a light, citrusy sake. It also makes a great appetizer for a sushi night or a brunch spread.
Avocado and Smoked Salmon Stack
This Avocado and Smoked Salmon Stack is proof that simple ingredients can come together to create something truly special. It’s fresh, flavorful, and visually stunning—perfect for any occasion.
Ingredients
- 1 large avocado chopped
- 1 tbsp lemon juice
- 1 tsp fresh dill chopped
- Black pepper to taste
- 1 cup fresh diced tomatoes seeds removed
- 1 tbsp chives chopped
- 1/4 tsp sea salt
- 3 oz hot smoked salmon flaked
- 2 tbsp Japanese yuzu mayo
- 1/2 tsp black sesame seeds
- Handful of microgreens for garnish
Instructions
- In a bowl, mix the chopped avocado with lemon juice, dill, and black pepper.
- In a separate bowl, toss diced tomatoes with chives and sea salt.
- Using a 6 inch ring mold, layer the avocado mixture at the base, followed by the tomato mixture, and then the flaked smoked salmon on top.
- Drizzle with Japanese yuzu mayo, sprinkle black sesame seeds, and garnish with microgreens.
- Serve immediately and enjoy!
Notes
- No ring mold? Use a clean, empty can with both ends removed or simply stack the layers freehand.
- Make it spicier – Add a touch of wasabi or Sriracha for a spicy kick.
- Alternative proteins – Swap the smoked salmon for cooked shrimp or tuna tartare.
- Extra crunch – Serve with crispy seaweed sheets.
Tried this recipe?Let us know how it was!
