Description
These Spanish Avocado Smoked Salmon Bites are elegant, flavorful appetizers featuring crispy homemade chili and cheddar crackers topped with creamy garlic mayonnaise, ripe avocado slices, smoked salmon, and a bright chimichurri drizzle. With a perfect balance of smoky, spicy, and fresh flavors, these bite-sized treats are ideal for gatherings and parties.
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
For the Toppings and Assembly
- ¾ cup mayonnaise
- 6 cloves garlic, minced
- 1 or 2 ripe avocados, peeled and sliced into ¼ inch thick slices, cut 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 the flour, sugar, salt, black pepper, and chili powder by pulsing a few times to evenly mix the dry ingredients.
- Add Cheese and Butter: Add the grated sharp cheddar cheese and pulse 2-3 times to incorporate. Then add the cubed butter and pulse until the mixture resembles coarse breadcrumbs, ensuring even distribution.
- Form the Dough: Sprinkle in cold water, pulsing until the dough begins to come together. Add more water by the teaspoon if needed to achieve a cohesive dough without making it too wet.
- Knead and Chill: Transfer the crumbly dough to a large bowl or clean work surface and knead it until it forms a smooth ball. Wrap in plastic wrap and refrigerate for at least 30 minutes, or up to 1 day, to chill and firm up.
- Prepare for Baking: Preheat your 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 at hand.
- Roll Out Dough: On a floured surface, roll the dough to about â…› inch thickness. If refrigerated for several hours, let it sit at room temperature for 10-15 minutes before rolling to soften.
- Cut and Place Crackers: Use the biscuit cutter or knife to cut dough into cracker shapes. Use the spatula to loosen each cracker and place on the prepared baking sheet close but not touching.
- Bake Crackers: Bake for 14-16 minutes until edges turn golden brown. Remove from oven and cool completely on a wire rack. Store in an airtight container at room temperature for up to 3 weeks.
- Make Garlic Mayonnaise: In a small bowl, combine the mayonnaise and minced garlic, mixing well to infuse the flavor.
- Spread Mayonnaise: Spread a thin layer of the garlic mayonnaise on each cooled cracker.
- Add Avocado and Salmon: Top each cracker with a piece of avocado and a slice of smoked salmon, arranging attractively.
- Drizzle Chimichurri: Just before serving, drizzle the bites with chimichurri sauce for a fresh, tangy finish.
Notes
- For best cracker texture, ensure dough is chilled before rolling out.
- If you prefer milder crackers, reduce or omit the chili powder.
- Store assembled bites for a short time only to keep crackers crisp.
- Avocado slices should be fresh and ripe for creamy texture and flavor.
- Chimichurri can be homemade or store-bought; adjust quantity to taste.
