Smoked Salmon Bites with Cream Cheese, Horseradish, and Avocado
These salmon canapés with cream cheese, horseradish, and avocado are festive and straightforward appetizers to prepare. Perfect for Easter and Midsummer.
Ingredients
1–1.5 tbsp grated horseradish
100g plain cream cheese (e.g., Philadelphia)
1/2 pinch onion powder
A pinch of salt
4 slices of toasted bread (e.g., levain)
1/2 avocado
150g cold-smoked salmon
Fresh dill for garnish
Instructions
Grate the horseradish using the small holes of a grater. Mix it with plain cream cheese, onion powder, and a pinch of salt.
Trim the edges of the bread slices. Heat a dry frying pan and place the bread slices in it. Toast them gently on both sides until they get a bit crispy. Remove the slices from the pan and cut each into four pieces.
Spread a relatively thick layer of horseradish cream cheese on each bread slice.
Halve and peel the avocado (keep the pit in the other half to prevent browning; wrap it in plastic wrap and refrigerate). Place the avocado on a cutting board with the cut side down and slice it diagonally into thin pieces. Arrange the avocado slices on top of the horseradish cream cheese.
Cut the smoked salmon into approximately 1 cm wide strips and roll them up to form roses. Place the salmon roses on the avocado and top each with a sprig of fresh dill. Enjoy these elegant and flavorful smoked salmon bites as a delightful appetizer or party snack!
