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 Fall in Love with This Avocado and Smoked Salmon Stack

There’s something so satisfying about stacking beautiful ingredients into a dish that looks like it took hours but actually came together in minutes. This avocado and smoked salmon stack is just that – a deceptively simple recipe that looks restaurant-level elegant but is shockingly easy to make at home.

Whether you’re planning a cozy weekend brunch, a Mother’s Day spread, or want a luxurious bite after a long weekday, this dish brings it all: creamy avocado, silky smoked salmon, fresh herbs, and a delicate crunch – all layered beautifully for the perfect bite every time.

But this isn’t just a brunch idea. It’s a moment. A celebration of textures and flavors. A reminder that food doesn’t need to be complicated to feel special.

The Inspiration Behind This Recipe

Growing up, we didn’t have brunch culture. In fact, we didn’t even use the word “brunch.” There were just meals – and sometimes, something in between. A quick open-faced sandwich, a slice of cucumber with salt, maybe a hard-boiled egg with a little mustard. That was our version of a snack.

Avocados weren’t part of my childhood either. They weren’t something we bought at the market or kept in the kitchen. I didn’t even try one until I was older, living on my own, and wandering through grocery stores out of curiosity more than necessity. I remember picking up my first avocado not quite knowing what to do with it – pressing it gently like I’d seen others do, not realizing how much I’d come to rely on that subtle thumb test later.

This recipe comes from the love I developed as an adult for foods that feel both fresh and satisfying. It’s about the freedom to build meals that are colorful, textural, and completely untraditional. It’s not rooted in childhood nostalgia – it’s rooted in where I am now. And I love that.

This stack is the kind of thing I’d never have imagined eating years ago, but now? It’s one of my favorite go-to recipes when I want something that feels just a little extra – even if I’m just having it on a Tuesday for lunch.

What Makes This Stack So Special

There are endless ways to serve smoked salmon and avocado together, but this presentation really elevates it.

Here’s why this version stands out:

Visually stunning – The stacked presentation makes it a showpiece, perfect for entertaining or impressing on Instagram.
Flavor-packed – Creamy, salty, tangy, and fresh all in one bite.
Versatile – Serve it as an appetizer, brunch centerpiece, or even a light dinner.

It’s basically the brunch equivalent of a little black dress- timeless, reliable, and always a good idea.

Let’s Talk Ingredients (And Why They Matter)

This version of the avocado and smoked salmon stack adds brightness, umami, and texture in a clean, layered format that makes each bite feel elevated. Every ingredient plays a purpose, and together they form a light yet satisfying dish perfect for brunch or a refined appetizer.

Avocado – We’re using 1 large avocado, chopped instead of mashed. The chunks give the base of the stack structure and a satisfying, buttery texture. Make sure it’s perfectly ripe—creamy, but not too soft.
Lemon Juice – 1 tablespoon of freshly squeezed lemon juice adds brightness and prevents the avocado from browning. It also lifts the flavor without overwhelming it.
Fresh Dill – Dill and smoked salmon are a classic pairing. 1 teaspoon, chopped finely, brings herby freshness to the avocado base.
Black Pepper – Just a pinch or two—enough to balance the richness of the avocado without overpowering the dish.
Fresh Diced Tomatoes – For the second layer, you’ll need 1 cup of diced tomatoes with the seeds removed. This keeps the stack from becoming watery and ensures a clean, firm middle layer.
Chives – 1 tablespoon of finely chopped chives is tossed with the tomatoes for a subtle oniony note that keeps everything light and fragrant.
Sea Salt – Just 1/4 teaspoon is enough to season the tomato layer. You want the flavor enhanced without drawing out too much moisture.
Hot Smoked Salmon – This recipe uses 3 ounces of hot smoked salmon, flaked for texture. Unlike cold-smoked salmon, hot-smoked is cooked and has a richer, firmer bite that layers beautifully.
Japanese Yuzu Mayo – This is the flavor bomb. 2 tablespoons of yuzu mayo adds creaminess and a bright citrusy tang that brings everything together. If you don’t have yuzu mayo, mix Japanese Kewpie mayo with a few drops of yuzu juice or lemon as a substitute.
Black Sesame Seeds – A small detail that makes a big visual (and textural) impact—1/2 teaspoon is all you need for a nutty crunch and contrast.
Microgreens – Finish with a handful of microgreens for garnish. They add color, freshness, and a delicate bite that completes the stack beautifully.

How to Assemble Your Stack (Step-by-Step)

This stack is all about clean, defined layers and striking presentation. Here’s how to make sure each component stands out and the final dish feels as good as it looks:

Prepare your ingredients:
- Chop the avocado and toss with lemon juice, dill, and black pepper.
- Dice the tomatoes, removing seeds, and mix with chives and sea salt.
- Flake the smoked salmon and set it aside.
Place a 6-inch ring mold on your serving plate. If you don’t have a ring mold, you can use a cleaned food can with both ends removed, or freeform the stack for a more rustic look.
Layer the avocado mixture as your base. Use the back of a spoon to gently press it down and level it out.
Spoon the tomato mixture over the avocado layer. Press down just enough to keep it compact, but not so much that the juices start to leak out.
Add the flaked smoked salmon on top. You can either pile it neatly or shape it with folds for a more decorative presentation.
Drizzle with yuzu mayo, using a squeeze bottle or spoon for control.
Sprinkle with black sesame seeds and top with fresh microgreens.
Gently lift the mold, taking your time to maintain the clean edges of the stack.
Serve immediately. This dish is best enjoyed fresh to keep the textures crisp and vibrant.

Recipe Variations and Substitutions

This dish is endlessly flexible. Here are a few ideas to make it your own:

No salmon? Use smoked trout, cooked shrimp, or even grilled halloumi.
Vegan version: Try thinly sliced roasted beets or smoked carrots instead of salmon.
Add crunch: Top with toasted sesame seeds, everything bagel seasoning, or crushed pistachios.
Make it spicy: Add a pinch of chili flakes or thinly sliced jalapeño.

How to Serve It

This stack is best served fresh. It’s ideal for:

Weekend brunch with friends
Mother’s Day or Easter brunch
Light lunch with a crisp glass of white wine
Elegant starter for a dinner party

Want to go full brunch board? Surround your stacks with:

Soft-boiled eggs
Sliced radishes
Mini bagels
Capers and pickles

Storage Tips

This dish is best enjoyed right after assembling. However, here are some ways to prep ahead:

Avocado base: Mix mashed avocado with lemon and cover tightly with plastic wrap (touching the surface to prevent browning).
Pre-slice everything and store separately.
Assemble just before serving to keep things fresh and vibrant.

Health Benefits

Besides being beautiful, this stack is nourishing too:

Avocados – Packed with monounsaturated fats, potassium, and fiber.
Smoked salmon – Rich in omega-3 fatty acids and protein.
Herbs – Small, but mighty – dill and chives add antioxidants and flavor with zero calories.

FAQ

Can I make this ahead of time?
You can prep the ingredients in advance, but assemble right before serving for the best texture.

What’s the best salmon to use?
Go for high-quality hot-smoked salmon. Look for wild-caught if available.

Can I serve this without a mold?
Absolutely. Just layer the ingredients freeform like a salad tower – it’ll still look gorgeous.

Is this keto/gluten-free/paleo?
Yes! This recipe is naturally gluten-free and low-carb. It’s also dairy-free unless you add a cream base.

Final Thoughts

There’s a reason I keep coming back to this recipe. It’s elegant without trying too hard. It’s light but satisfying. And above all, it makes me feel good – like I’ve treated myself to something beautiful.

Whether you’re serving this for guests or making it for a solo morning indulgence, I hope this stack brings you the same quiet joy it brings me. ❤️